Bloody Spaghetti with Mozzarella Eyeballs for Spooky Fun
This Bloody Spaghetti with Mozzarella Eyeballs is a playful dish perfect for Halloween or a fun family dinner.
Equipment
- Large pot
- Medium saucepan
- colander
- Toothpick
Ingredients
For the Pasta
- 12 oz spaghetti noodles This classic base will carry the amazing sauce and mozzarella eyeballs beautifully.
For the Sauce
- 2 tablespoons olive oil Use high-quality oil for a rich flavor that enhances the sauce.
- 3 cloves garlic, minced Fresh garlic adds a delightful aroma and depth to the sauce.
- 1 small onion, finely chopped Sweet and savory, onion forms the flavorful base of your sauce.
- 15 oz can crushed tomatoes Provides that vibrant ‘bloody’ color that makes this dish tantalizing.
- 3 tablespoons tomato paste This thickens the sauce and intensifies the tomato flavor.
- 1 teaspoon sugar A touch of sweetness balances the acidity of the tomatoes.
- 1 teaspoon dried oregano Adds a classic Italian herb flavor, enhancing the overall taste.
- 1 teaspoon dried basil Fresh or dried, basil works wonders to lift the dish.
- ½ teaspoon salt (or to taste) Always taste your sauce to get the seasoning just right.
- ¼ teaspoon black pepper A hint of spice complements the overall flavor profile.
- ½ teaspoon red chili flakes (optional, for heat) Add if you enjoy a kick in your “bloody” dish!
For the Eyeballs
- 12 small fresh mozzarella balls (bocconcini or ciliegine) Creamy, mild cheese that acts as your spooky eyeballs.
- 6 black olives (pitted and sliced in half) The perfect addition to give your eyeballs a hauntingly delicious look.
Instructions
Step‑By‑Step Instructions
- Begin by bringing a large pot of water to a boil. Add a generous amount of salt to the water for flavor. Once boiling, toss in the spaghetti noodles and cook according to package instructions, usually 8–10 minutes, until they are al dente. Drain the pasta and set it aside, letting it stay warm while you prepare the sauce.
- In a medium saucepan, heat olive oil over medium heat. Add minced garlic and finely chopped onion, sautéing them together for about 2–3 minutes until the onions are translucent and fragrant.
- Stir in the crushed tomatoes and tomato paste with the sautéed garlic and onions. Add sugar, dried oregano, dried basil, and season with salt, black pepper, and optional chili flakes. Let the sauce simmer uncovered on low heat for 10–15 minutes.
- While the sauce simmers, take each mozzarella ball and gently press a sliced half of a black olive into the center of each.
- For an extra touch of horror, dip a toothpick into the simmering tomato sauce and draw red streaks across the mozzarella eyeballs.
- Incorporate the drained spaghetti into the hot, bubbling sauce. Toss everything together for about 1–2 minutes.
- Transfer the coated spaghetti onto a serving platter or individual plates. Gently place the mozzarella eyeballs on top of the pasta.
Notes
Enjoy your Bloody Spaghetti with Mozzarella Eyeballs while fresh for the best flavors and gooey cheese texture.
Nutrition
Serving: 1plateCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 8gCholesterol: 40mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
Tried this recipe?Let us know how it was!