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Spook-tacular Bloody Spaghetti with Mozzarella Eyeballs

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A fun and interactive Halloween-themed twist on classic spaghetti and meatballs, featuring mozzarella eyeballs and a rich tomato sauce.

Ingredients

Scale
  • 12 oz (340 g) spaghetti noodles
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 can (15 oz / 425 g) crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red chili flakes (optional, for heat)
  • 12 small fresh mozzarella balls (bocconcini or ciliegine)
  • 6 black olives (pitted and sliced in half)
  • A few drops of balsamic glaze or food-safe black food coloring (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add spaghetti noodles and cook until al dente (about 8-10 minutes). Drain and set aside.
  2. In a medium saucepan, heat olive oil over medium heat. Sauté garlic and onion for 2-3 minutes until translucent.
  3. Add crushed tomatoes, tomato paste, sugar, oregano, basil, salt, and pepper. Stir in red chili flakes if desired. Let it simmer uncovered for 10-15 minutes.
  4. While sauce simmers, prepare mozzarella eyeballs by pressing a slice of black olive in the center of each mozzarella ball.
  5. Toss cooked spaghetti with the sauce until well-coated. Plate spaghetti and top with mozzarella eyeballs.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving. For a fun twist, consider using black squid ink pasta.

Nutrition

Find it online: https://us.recipesfood.org/bloody-spaghetti-and-mozzarella-eyeballs/

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