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Bloody Spaghetti with Mozzarella Eyeballs

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A spooky and fun dish for Halloween, combining classic spaghetti with mozzarella eyeballs for a thrilling presentation.

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)
  • 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. Boil a large pot of salted water and cook spaghetti noodles according to package instructions (8-10 minutes) until al dente, then drain.
  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, black pepper, and chili flakes to the pan. Stir and let simmer for 10-15 minutes.
  4. Press half a black olive into each mozzarella ball. Optionally add balsamic glaze or food coloring for an eyeball effect.
  5. Toss cooked spaghetti in the bloody sauce until well-coated. Plate and gently add mozzarella eyeballs on top of the pasta.

Notes

For a more dramatic look, use squid ink pasta instead of regular spaghetti. You can also prepare the sauce ahead of time.

Nutrition

Find it online: https://hwepodcast.com/bloody-spaghetti-with-mozzarella-eyeballs/