Homemade tomato sauce can’t beat this restaurant favorite. Take a trip to Italy with this rich and flavorful dish.
Copycat Olive Garden Pasta con Zucchini Recipe
- 1/3 cup olive oil
- 1 cup onion chopped
- 1 lb mushrooms fresh, divided
- 1 1/2 tsp garlic minced
- 3 cup tomatoes crushed
- 16 oz tomatoes diced and drained
- 1 1/2 cup tomato puree
- 1 cup black olives sliced, drained
- 2 tsp capers drained
- 1/2 tsp dried oregano
- 1/2 tsp basil dried
- 1/4 tsp black pepper
- 1/4 tsp red pepper crushed
- 1/2 tsp fennel seeds
- 1/2 tsp salt
To make the 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.
To make zucchini, sprinkle sliced zucchini with salt, pepper, basil and oregano.
Heat 1 Tbs. of olive oil in a large skillet over medium heat.
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