For Sauce:
⅓ cup olive oil
⅓ cup onion, chopped
½ lb swiss mushrooms, fresh, divided
1½ tsp garlic, minced
1 cup fennel bulb, sliced into strips
16 oz tomatoes, (1 can), diced and drained or 3 cups fresh tomatoes, crushed, or 1½ cups of tomato puree
1 cup black olives, sliced, drained
2 tsp capers, drained
½ tsp dried oregano
½ tsp dried basil, dried
¼ tsp black pepper
¼ tsp red pepper flakes, crushed
½ tsp salt
For Zucchini:
2 zucchini, large
2 tbsp olive oil
½ tsp dried basil, to taste
½ tsp dried oregano, to taste
salt and black pepper
1 lb rigatoni pasta, cooked
salt and ground black pepper, to taste
parmesan cheese, grated
Cut roughly half or 3.5 ounces of the mushrooms into quarters then finely mince the remaining 3.5 ounces. Set aside.
Slice the zucchinis lengthwise into ¼-inch thick slices then sprinkle the sliced zucchinis with salt, pepper, basil, and oregano. Toss to combine then set it aside.
Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook and stir frequently for 10 minutes or until onions are very soft.
Add the fennel bulb, garlic, and mushroom quarters and cook for 5 minutes, stirring constantly.
Add all the remaining ingredients, stir and bring to a simmer.
Reduce heat and simmer for another 20 minutes, stirring frequently.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Place zucchini slices in one layer in the pan. Saute for about 3 minutes per side just until tender. Remove to a heated platter and cover to keep warm while sauteing the remaining zucchini. Add remaining olive oil as needed.
Ladle sauce over pasta and top with zucchini slices.
Sprinkle with parmesan cheese, garnish with basil and serve!
Sugar: 17g
:
Calcium: 99mg
Calories: 579kcal
Carbohydrates: 81g
Fat: 23g
Fiber: 10g
Iron: 4mg
Potassium: 1663mg
Protein: 18g
Saturated Fat: 3g
Sodium: 615mg
Vitamin A: 2112IU
Vitamin C: 70mg
