Description
A spooky Halloween pasta featuring spaghetti in rich red marinara sauce with mozzarella eyeballs made from ciliegine and olives. Fun, festive, and family-friendly for parties or weeknight dinners.
Ingredients
12 oz spaghetti
24–28 oz marinara or arrabbiata sauce (jarred or homemade)
2–3 tbsp olive oil
3–4 cloves garlic, minced
1/2 tsp crushed red pepper (optional)
1/2 tsp kosher salt
1/4 tsp black pepper
8–12 ciliegine mozzarella or bocconcini
10–12 black or green olive slices
Fresh basil or parsley, for garnish
Optional: 1/2 lb meatballs or Italian sausage
Optional: grated Parmesan cheese for serving
Instructions
1. Boil spaghetti in salted water until al dente; reserve 1/2 cup pasta water, then drain.
2. Heat olive oil in a skillet; sauté garlic for 30–60 seconds.
3. Add marinara or arrabbiata sauce; simmer 8–12 minutes, seasoning with salt, pepper, and crushed red pepper.
4. Toss drained spaghetti with sauce, loosening with pasta water if needed.
5. Make mozzarella eyeballs by patting ciliegine dry, carving a shallow cavity, and pressing in an olive slice.
6. Plate spaghetti nests, spoon on extra sauce, and top with mozzarella eyeballs.
7. Garnish with basil or parsley; add Parmesan if desired.
8. Optional: Use meatballs under mozzarella for 3D eyeballs.
Notes
Assemble mozzarella eyeballs just before serving for best appearance.
Use green olives with pimento for extra spooky effect.
For a spicier version, use arrabbiata sauce or extra crushed red pepper.
Store pasta and eyeballs separately in the fridge up to 3 days; reheat pasta gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 620
- Sugar: 9g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 35mg