=== SAUCE ===
1/3 cup olive oil
1 cup chopped onion
1 pound fresh mushrooms -- divided
1 1/2 teaspoons minced garlic
3 cups crushed tomatoes
1 can tomatoes - (16 oz) -- diced, drained
1 1/2 cups tomato puree
1 cup black olives -- sliced, drained
2 teaspoons capers -- drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
1/2 teaspoon salt
=== ZUCCHINI ===
4 large zucchini -- slice lengthwise, into 1/4" thick slices
2 tablespoons olive oil
Dried basil -- to taste
Dried oregano -- to taste
Salt -- to taste
Freshly-ground black pepper -- to taste 1 pound rigatoni -- cooked
Grated Parmesan cheese
Sauce: Cut 1/2 half of the mushrooms into quarters and reserve. Finely mince remaining portion. Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook 10 minutes or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook 5 minutes, stirring constantly. Add remaining ingredients, stir and bring to a simmer.
Reduce heat and simmer 20 minutes, stirring frequently.
Zucchini: Sprinkle sliced zucchini with salt, pepper, basil and oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Saut
just until tender. Remove to heated platter and cover to keep warm while sauting remaining zucchini. Add remaining olive oil as needed.
Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.
This recipe yields 4 servings.