Description
This Halloween Spaghetti recipe features a rich and flavorful vegetarian tomato sauce paired with spaghetti noodles and festive mozzarella ‘eyeballs’ made from fresh ciliegine and black olives. Perfect for a spooky themed dinner, this dish combines savory, slightly sweet, and tangy elements seasoned with Italian herbs and a hint of heat from red pepper flakes.
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 of 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
Pasta
- 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 2 tablespoons of olive oil in a large skillet or saucepan over medium heat. Add the minced white onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- Add tomato paste and sweeteners: Stir in the 3 tablespoons of tomato paste and cook for 2 minutes to deepen the flavor. Then add 1 ½ tablespoons of dark brown sugar and 1 tablespoon of balsamic vinegar to balance the acidity of the tomatoes.
- Incorporate crushed tomatoes and seasonings: Pour in both cans of crushed tomatoes. Add 2 teaspoons Italian seasoning, 1 teaspoon dried parsley, 1 teaspoon salt, ½ teaspoon ground black pepper, ¼ teaspoon baking soda (to reduce acidity), and ¼ teaspoon red pepper flakes for a mild spicy kick. Stir to combine thoroughly.
- Simmer the sauce: Reduce the heat to low and let the sauce simmer uncovered for 30-40 minutes, stirring occasionally until thickened and flavorful.
- Finalize the sauce: Stir in 2 tablespoons of parmesan cheese and ½ cup chopped fresh basil just before turning off the heat to enhance taste and aroma.
- Cook spaghetti noodles: Meanwhile, cook 1 lb of spaghetti noodles according to package instructions until al dente. Drain and set aside.
- Prepare mozzarella ‘eyeballs’: Drain the fresh mozzarella ciliegine and pat dry. Slice each black olive to create a round olive ‘pupil’ and place it on top of each mozzarella ball. Drizzle 2-3 tablespoons of extra virgin olive oil over the mozzarella eyeballs for added flavor and shine.
- Assemble the dish: Toss the cooked spaghetti noodles with the prepared sauce until evenly coated. Plate the spaghetti in bowls or on plates and place the mozzarella ‘eyeballs’ on top as a fun Halloween garnish.
- Serve: Serve the Halloween Spaghetti hot as a festive vegetarian main dish that’s both comforting and visually spooky.
Notes
- For a vegan version, omit the parmesan cheese or use a plant-based alternative.
- Adjust red pepper flakes to your preferred level of spiciness.
- You can prepare the sauce a day in advance; flavors will deepen if refrigerated overnight.
- Substitute spaghetti with any pasta shape you prefer.
- The baking soda helps neutralize the acidity of the tomato sauce, preventing it from being too tart.
Keywords: Halloween pasta, vegetarian spaghetti, festive spaghetti recipe, vegetarian Italian recipe, spooky dinner ideas, mozzarella eyeballs, tomato sauce pasta