This Halloween pasta is spaghetti in a simple tomato marinara, served with “eyeballs” on top: shredded mozzarella mixed with sliced black olives, and if you like, half a meatball set on each pile so it looks like an eye. The red sauce does the rest of the work. The recipe serves 4 and takes 45 minutes, with 15 minutes of prep and 30 of cooking.
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You need a pot for the spaghetti and a skillet for the sauce. Mixing the eyeballs takes a minute while the sauce simmers.
What Goes into the Marinara
- Olive oil (1 tablespoon), onion (1 small, finely chopped) and garlic (2 cloves, minced): the aromatic base. Taste the sauce as it simmers and adjust the salt, pepper or herbs.
- Crushed tomatoes (one 28-ounce can): the foundation of the sauce, bringing acidity and depth.
- Dried oregano (1 teaspoon), dried basil (1 teaspoon) and sugar (1 teaspoon): the herbs season the sauce, and the sugar balances the acidity of the tomatoes.
- Salt and pepper: to taste.
What Makes the Eyeballs
- Mozzarella (1 cup, shredded): the white of the eye.
- Black olives (1/2 cup, sliced): the pupils.
- Cooked meatballs (1/2 cup, cut in half, optional): a half meatball on top of each cheese pile gives the eyeball effect.
- Spaghetti (8 ounces) and fresh basil leaves: the pasta and the garnish.
Cooking Notes
Cook the spaghetti until al dente, drain it and set it aside. Heat the olive oil in a large skillet over medium heat and sauté the onion for 3 to 4 minutes, until soft. Add the garlic and cook for 1 more minute.
Stir in the tomatoes, oregano, basil, sugar, salt and pepper. Bring the sauce to a simmer and cook for 15 to 20 minutes, stirring now and then, until it thickens.
While it simmers, mix the mozzarella and olives in a bowl and top each portion with half a meatball if you are using them. When the sauce has thickened, toss the spaghetti in it until it is well coated. Plate the pasta, put the eyeballs on top and finish with fresh basil.
Ways to Change It
- Vegetarian: leave out the meatballs and add sautéed mushrooms or zucchini, which soak up the sauce.
- Spicy: add red pepper flakes to the marinara while it simmers.
- Gluten-free: use chickpea, lentil or brown rice pasta.
- Different cheese: provolone or Gouda, or vegan mozzarella or cashew cheese for a dairy-free plate.
What to Serve with It
Garlic bread made with almond flour soaks up the marinara. A Caesar salad of romaine, Parmesan and a creamy dressing of olive oil, lemon juice and anchovies balances the pasta. To drink, a glass of red wine or sparkling water with lime works well.
Time and Nutrition
Prep is 15 minutes, cooking is 30 minutes and the total is 45 minutes. One serving has about 450 calories, 18 grams of fat (8 grams saturated), 45 grams of carbohydrates, 3 grams of fiber, 6 grams of sugar, 18 grams of protein and 500 milligrams of sodium.
FAQ
Can I make it ahead of time?
You can make the marinara in advance and keep it in the refrigerator for up to three days. Reheat it and toss it with freshly cooked spaghetti when you are ready to serve.
How should leftovers be stored?
Put the spaghetti and sauce in an airtight container in the refrigerator, where they keep for about three days. For longer storage, freeze the sauce separately from the pasta.
What can replace the mozzarella?
Provolone or Gouda give a different flavor. For a dairy-free version, use vegan mozzarella or cashew cheese, which has a similar texture.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
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Ingredients
Instructions
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Stir in the crushed tomatoes, oregano, basil, sugar, salt, and pepper. Bring to a simmer and let cook for 15-20 minutes, stirring occasionally.
While the sauce simmers, prepare the ‘eyeballs.’ In a bowl, mix the shredded mozzarella cheese with the sliced black olives. If using meatballs, place half of each meatball on top of the cheese to create an eyeball effect.
Once the sauce has thickened, toss the cooked spaghetti in the sauce until well coated.
Serve the spaghetti on plates, placing the mozzarella eyeballs on top. Garnish with fresh basil leaves for a spooky touch.
Notes
For a vegetarian version, omit the meatballs and add sautéed mushrooms or zucchini for extra texture.
To make the dish spicier, add red pepper flakes to the marinara sauce while it simmers.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 450 calories |
| Sugar Content | 6g |
| Sodium Content | 500mg |
| Fat Content | 18g |
| Saturated Fat Content | 8g |
| Unsaturated Fat Content | 10g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 45g |
| Fiber Content | 3g |
| Protein Content | 18g |
| Cholesterol Content | 30mg |