Ingredients
1 lb spaghetti
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
1 lb fresh mozzarella balls (small, ciliegine size)
1 (2.25 oz) can sliced black olives
Fresh basil leaves for garnish
Instructions
1. Cook spaghetti according to package directions until al dente. Drain and set aside.
2. While spaghetti cooks, heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.
3. Add minced garlic and cook for 1 minute more until fragrant.
4. Stir in crushed tomatoes, tomato sauce, dried oregano, dried basil, and red pepper flakes (if using). Bring to a simmer, then reduce heat to low, cover, and let simmer for at least 20 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor.
5. Season the sauce with salt and black pepper to taste.
6. To assemble the mozzarella eyeballs, take each small mozzarella ball and gently press a black olive slice onto one side to create the “pupil.”
7. Add the cooked spaghetti to the sauce and toss to coat evenly.
8. Serve the Bloody Spaghetti hot, garnished with the mozzarella eyeballs and fresh basil leaves for a truly gruesome effect.
Notes
For an extra “bloody” effect with your Bloody Spaghetti with Mozzarella Eyeballs, you can add a few drops of red food coloring to the sauce if desired. This dish is usually a hit with kids and adults alike! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 35mg