Description
This Halloween Spaghetti is a spooky yet delicious vegetarian pasta dish perfect for festive gatherings. Featuring a rich, flavorful tomato sauce with Italian herbs and sweet undertones, it’s topped with creative mozzarella ‘eyeballs’ made from fresh ciliegine and black olives to add a fun and eerie touch to your Halloween table.
Ingredients
Scale
Sauce
- 1 medium white onion, minced
- 6 large cloves of garlic, minced
- 2 tablespoons (30 ml) olive oil
- 3 tablespoons (45 ml) tomato paste
- 1 ½ tablespoons dark brown sugar
- 1 tablespoon (15 ml) balsamic vinegar
- 2 28-oz (1.6 l) cans crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon dried parsley
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon baking soda
- ¼ teaspoon red pepper flakes
- 2 tablespoons parmesan cheese
- ½ cup chopped basil
- 1 lb (450 g) spaghetti noodles, cooked
Eyeballs
- 8 oz (225 g) fresh mozzarella ciliegine
- 8–10 large pitted black olives
- 2–3 tablespoons extra virgin olive oil
Instructions
- Prepare the sauce base: Heat olive oil in a large skillet or saucepan over medium heat. Add the minced onion and sauté until translucent, about 5-7 minutes. Then add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add tomato paste and sweeteners: Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Add dark brown sugar and balsamic vinegar, stirring to combine well.
- Add tomatoes and seasonings: Pour in the crushed tomatoes. Then add Italian seasoning, dried parsley, salt, black pepper, red pepper flakes, and baking soda. Mix everything well. The baking soda helps reduce acidity. Bring the sauce to a gentle simmer.
- Simmer the sauce: Let the sauce simmer uncovered for about 30 minutes, stirring occasionally, until it thickens and flavors meld beautifully.
- Finish with cheese and basil: Remove from heat and stir in the parmesan cheese and chopped fresh basil to infuse freshness and richness.
- Cook the spaghetti noodles: While the sauce simmers, cook the spaghetti noodles according to package instructions until al dente. Drain and set aside.
- Assemble the ‘eyeballs’: Drain the mozzarella ciliegine. Slice each black olive into rounds to create ‘pupils.’ Take one mozzarella ball and place an olive slice on top, pressing gently to stick, forming the eyeball.
- Drizzle mozzarella with oil: Lightly drizzle the mozzarella ‘eyeballs’ with extra virgin olive oil to give them a glossy, realistic look.
- Combine and serve: Toss the cooked spaghetti with the tomato sauce until well coated. Plate the pasta and artfully arrange the mozzarella eyeballs on top to create a fun, creepy presentation perfect for Halloween.
Notes
- For a vegan version, omit parmesan cheese or replace with a vegan alternative.
- Adjust red pepper flakes to your preferred spice level.
- The baking soda helps neutralize the acidity of the tomatoes for a smoother sauce.
- Use fresh basil for the best flavor, but dried can be substituted if necessary.
- Make sure to cook the pasta just until al dente to avoid mushy noodles when tossed with sauce.
Keywords: Halloween spaghetti, vegetarian pasta, tomato sauce, spooky Halloween recipe, mozzarella eyeballs, festive pasta dish