Halloween Spaghetti (Vegetarian)
Servings: 6 Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
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
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
Directions:
Add 2 tablespoons of olive oil, minced onions, and minced garlic to a medium or large heavy-bottomed pot.
Sauté over medium-high heat until fragrant and golden.
Add tomato paste, brown sugar, and balsamic vinegar to the garlic and onions. Sauté for 2 minutes.
Add the crushed tomatoes and the seasonings, including the baking soda, and stir well. Bring to a simmer.
Once simmering, add the fresh basil and parmesan cheese. Stir to combine, then cover and simmer for at least 10-15 minutes, stirring occasionally.
While the sauce is simmering, you can make the mozzarella eyeballs. Start by draining and lightly rinsing the mozzarella balls.
Use a wide-mouthed straw (boba style works great) as a cutter, gently press one end of the straw about halfway through the mozzarella ball, do not puncture all the way through. Remove the straw and use a small paring knife to remove the small circle of mozzarella that the straw cut. Do this to all of the mozzarella balls, set aside.
Slice all of the olives in half lengthwise. Use an average-sized drinking straw as a cookie cutter to cut small circles out of the olives; these will become the pupils of the eyes. Cut as many as you have mozzarella balls. Set aside.
To serve on a large platter, create nests of the cooked spaghetti noodles by twisting around a fork, then slipping off the fork onto a platter. Spoon the hot sauce over the top of the spaghetti.
Place one mozzarella eyeball onto the top of each spaghetti nest. Using a spoon or a dropper, carefully fill each mozzarella ball with olive oil, then place one of the pupils in the middle.
Garnish with fresh basil and fresh parmesan if desired.
Notes:
If you don’t have straws, look around your kitchen for something else to use! Piping tips can work as cutters, or you can just carefully use a paring knife to make the circular cuts.
If your black olive pupils don’t want to float in the oil, trim a little bit of weight off the back of the pieces, and that should solve the problem.
Serving tip! Sprinkle the mozzarella eyeballs with a little bit of salt just before serving to really make the flavors pop.
Make individual plates instead of a large platter. I made larger spaghetti nests that fit two mozzarella balls, and they turned out so cute!
It is easier to put the mozzarella eyeballs together when they are already plated, but you can assemble them on the cutting board if you prefer, and then transfer them to the platter.
Recipe Tips:
Recipe timing: While the sauce is simmering, boil your spaghetti and start prepping the mozzarella balls.
If you don’t have straws, look around your kitchen for something else to use! Piping tips can work as cutters, or you can just carefully use a paring knife to make the circular cuts.
If your black olive pupils don’t want to float in the oil, trim a little bit of weight off the back of the pieces, and that should solve the problem.
Serving tip! Sprinkle the mozzarella eyeballs with a little bit of salt just before serving to really make the flavors pop.
Make individual plates instead of a large platter. I made larger spaghetti nests that fit two mozzarella balls, and they turned out so cute!
Try this with any sauce!
Storing Tips:
Once your platter of Spooky Spaghetti is created, it will be best to enjoy it right away. If there are leftovers, I suggest storing the mozzarella balls separately from the pasta and sauce. Keep in an airtight container in the fridge for up to 2-3 days.
Recipe FAQs:
Do I need to add sugar to spaghetti sauce?
While you don’t technically need to, the brown sugar in this recipe helps to balance the acidity of the tomatoes and give the sauce a beautiful flavor. You can adjust the amount to your preference if you like.
What can I use in place of dark brown sugar?
Any type of sweetener can be used, but you’ll want to adjust the amount based on which type of sugar you use. For granulated sugar, use only 2 teaspoons, and for light brown sugar, start with 3 teaspoons to replace the 1 ½ tablespoons of dark brown sugar.
Can I use another type of sauce?
Of course! Make this an even easier recipe and use your favorite jarred pasta sauce in place of the homemade version.
Nutriional Facts:
Calories: 610kcal | Carbohydrates: 85g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 31mg | Sodium: 1202mg | Potassium: 1122mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1124IU | Vitamin C: 29mg | Calcium: 351mg | Iron: 5mg
Recipe courtesy of Little Sunny Kitchen.com
