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Con Zucchini

Sauce:
1/3 c Olive oil
1 c Onion -- chopped
1 lb Fresh mushrooms -- divided
1 1/2 ts Garlic -- minced
3 c Tomatoes -- crushed
16 oz Canned tomatoes; diced -- Drained
1 1/2 c Tomato puree
1 c Black olives; sliced -- Drained
2 ts Capers -- drained
1/2 ts Dried oregano
1/2 ts Dried basil
1/4 ts Black pepper
1/4 ts Crushed red pepper
1/2 ts Fennel seeds
1/2 ts Salt


Zucchini
4 lg Zucchini; sliced lengthwise 1/4 " thick
2 tb Olive oil
Dried basil
Dried oregano
Salt and black pepper
1 lb Rigatoni -- cooked
Parmesan -- grated


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. Addremaining ingredients, stir and bring to a simmer. Reduce heat and simmer 2 Remove to heated platter and cover to keep warm while sauteeing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.


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