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Bloody Spaghetti with Mozzarella Eyeballs

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A fun and spooky dish perfect for Halloween gatherings, featuring spaghetti in a delicious ‘bloody’ sauce topped with mozzarella eyeballs.

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 boil. Add spaghetti noodles and cook until al dente, then drain and set aside.
  2. In a medium saucepan, heat olive oil over medium heat. Sauté garlic and onions until fragrant and translucent.
  3. Add crushed tomatoes, tomato paste, sugar, oregano, basil, salt, pepper, and chili flakes if using. Simmer uncovered for 10-15 minutes until thick.
  4. While the sauce simmers, prepare mozzarella eyeballs by pressing a slice of black olive into each ball and optionally adding balsamic glaze or food coloring.
  5. Toss the cooked spaghetti into the bloody sauce. Plate the spaghetti and gently place mozzarella eyeballs on top.

Notes

For a more dramatic look, use squid ink pasta and serve with garlic bread ‘fingers’.

Nutrition

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