Rigatoni With Chunky Vegetable Sauce

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced medium
• 2 medium zucchini, diced medium
• 1/2 pound cremini or button mushrooms, trimmed and quartered
• 2 garlic cloves, minced
• 1 can (28 ounces) tomato puree
• Coarse salt and ground pepper
• 2 tablespoons fresh oregano leaves, coarsely chopped
• 1 pound rigatoni

1. In a medium pot, heat oil over medium-high. Add onion and cook until translucent, about 5 minutes. Add zucchini and mushrooms and cook until vegetables soften slightly, about 4 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomato puree, season with salt and pepper, and bring mixture to a boil. Reduce heat to a rapid simmer and cook until zucchini is crisp-tender, about 8 minutes. Stir in oregano.
2. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and add to sauce, tossing to combine and adding enough pasta water to create a sauce that coats pasta. Serve immediately.

extravirgin olive oil, yellow onion, zucchini, cremini, garlic, tomato puree, salt, oregano, rigatoni

Taken from www.epicurious.com/recipes/member/views/rigatoni-with-chunky-vegetable-sauce-50134107 (may not work)