Easy Recipes

1/3 c Olive oil 1 c Onion -- chop 1 lb Fresh mushrooms -- divide 1 1/2 ts Garlic -- mince 3 c Tomatoes -- crush 16 oz Can tomatoes -- dice; drain 1 1/2 c Tomato puree 1 c Black olives -- slice; drain 2 ts Capers -- drain 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 Aucchini -- slice lengthwise -- 1/4" thick 2 tb Olive oil Dried basil Dried oregano Salt and black pepper 1 lb Rigatoni -- cook Parmesan -- grate
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 tb of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Saute about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sauteeing remaining zucchini. Add remaining olive oil as needed.