Olives, Tomatoes, and Zucchini Red Sauce over Fettuccini

Ingredients

• 3/4 cup yellow onion, diced
• 3 garlic cloves, thinly sliced
• 2 cups canned whole tomatoes, in juice
• 1 tablespoon dried parsley
• 1 tablespoon dried basil
• 1/2 cup red wine
• 3 cups roma tomatoes, diced
• 2 cups zucchini, diced (or use yellow squash)
• 1 cup black olives, pitted, roughly chopped
• 4 tablespoons fresh parsley, chopped
• 4 tablespoons fresh basil, chopped
• salt, to taste
• black pepper, to taste

• 2 (12 ounce) boxes fettuccine pasta
• 3-4 sprigs fresh parsley (to garnish)
• grated parmesan cheese (or try feta cheese for a change)

Directions

1. 1

   Sauce:.

2. 2

   Over medium heat, cook the onion and garlic until soft, about 4 minutes.

3. 3

   Add the canned tomatoes with juice, dried parsley, and dried basil and cook 10 minutes more.

4. 4

   Puree the sauce using a food processor or blender, and return to heat.

5. 5

   Add the wine, fresh tomatoes, and zucchini and simmer 10 minutes.

6. 6

   Stir in olives, fresh parsley and fresh basil.

7. 7

   Season with 1 1/2 teaspoons salt and 1/2 teaspoons pepper. If sauce is too thick, add a little water to thin it out a bit.

8. 8

   Pasta:.

9. 9

   Boil about 4 cups of water with 1 tbls. salt.

10. 10

    Add the fettuccini and cook as directed on the package(about 10 inutes).

11. 11

    Drain the noodles, toss lightly in about 1 cup of the sauce, then top with remaining sauce.

12. 12

    Garnish with parsley sprigs and Parmesan cheese.