Bloody Spaghetti with Mozzarella Eyeballs
A spooky and fun Halloween-themed pasta dish featuring spaghetti "blood" and mozzarella "eyeballs". Perfect for a festive meal!
Equipment
- large skillet
- large pot
Ingredients
Eyeballs
- 16 ounces fresh mozzarella balls (bocconcini) small
- 16 black olives pitted, halved
Bloody Spaghetti
- 16 ounces spaghetti
- 28 ounces canned crushed tomatoes
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1/4 cup fresh basil chopped
- salt to taste
- black pepper to taste
Instructions
Make the Eyeballs
- Drain and pat dry the mozzarella balls; then, for each "eyeball," gently press a black olive half onto the center of a mozzarella ball.
Prepare the Bloody Sauce
- Heat olive oil in a large skillet over medium heat, then add the minced garlic and sauté until fragrant (about 1 minute). Next, pour in the crushed tomatoes, season with salt and pepper, and simmer the sauce for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Cook the Spaghetti
- While the sauce is simmering, cook the spaghetti according to package directions, draining it well once al dente.
Assemble and Serve
- Add the cooked spaghetti to the warm tomato sauce, tossing to coat thoroughly, and just before serving, gently place the mozzarella eyeballs on top of the "bloody spaghetti," then sprinkle with fresh basil.
Notes
For an extra gory effect, drizzle a little extra crushed tomato juice over the eyeballs just before serving. You can also add a pinch of red pepper flakes to the sauce for a bit of a kick!