Copycat Olive Garden Pasta con Zucchini

Copycat Olive Garden Pasta con Zucchini


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Homemade tomato sauce can't be beat in this restaurant favorite.

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Serving Size / Yield

6 servings


  • Your favorite pasta
  • Sauce:
  • 1/3 C. olive oil
  • 1 C. onion, chopped
  • 1 lb. fresh mushrooms, divided
  • 1 1/2 tsp. garlic, minced
  • 3 C. tomatoes, crushed
  • 16 oz. canned tomatoes, diced and drained
  • 1 1/2 C. tomato puree
  • 1 C. black olives, sliced, drained
  • 2 tsp. capers, drained
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1/4 tsp. black pepper
  • 1/4 tsp. crushed red pepper
  • 1/2 tsp. fennel seeds
  • 1/2 tsp. salt
  • Zucchini:
  • 4 large zucchini, sliced lengthwise 1/4" thick
  • 2 Tbs. olive oil
  • Dried basil
  • Dried oregano
  • Salt and black pepper
  • 1 lb. rigatoni, cooked
  • Parmesan, grated

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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. Place zucchini slices in one layer in the pan. Sauté about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sautéing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.

Yield: 4 servings

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