Description
Bloody Spaghetti with Mozzarella Eyeballs combines a rich, garlic-infused marinara sauce with perfectly al dente pasta for a meal that looks terrifying but tastes incredible, providing a satisfying bite of creamy mozzarella and briny olives in every forkful.
Ingredients
Scale
16 oz Spaghetti Pasta
24 oz Marinara Sauce
8–12 oz Mini Mozzarella Balls
1 small can Black Olives
3 cloves Fresh Garlic
2 tablespoons Olive Oil
1/4 cup Fresh Basil
Instructions
- Fill a large pot with salted water and bring it to a rolling boil. Cook the spaghetti according to the package directions until it is al dente. Reserve half a cup of pasta water before draining the noodles
- While the pasta cooks, prepare your mozzarella by creating a tiny indentation in the center of each mozzarella ball and pressing a slice of black olive into the hole
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant
- Pour the jarred marinara sauce into the skillet with the garlic and let it simmer for 5 to 7 minutes
- Toss the drained spaghetti into the sauce. Add reserved pasta water if needed
- Transfer the pasta to a platter and nestle the mozzarella eyeballs into the spaghetti
- Scatter torn basil leaves for garnish and serve immediately
Notes
Cook pasta one minute less than package suggests for optimal texture.
Make mozzarella eyeballs at room temperature for better assembly.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Boiling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 25mg