This Eyeball Pasta is a spooky Halloween dinner made with green tagliatelle tossed in basil pesto, warm marinara, and cherry tomatoes stuffed with mozzarella. It takes about 30 minutes and uses regular kitchen tools. It’s also a fun one to cook with kids. Plan on it feeding 4.
What Makes This Eyeball Pasta Great?
The pasta itself is simple and mild, so the eyeballs get all the attention. Pesto adds fresh basil flavor, the marinara adds a little tang, and the mozzarella inside the tomatoes is soft and milky against it. It looks a bit creepy and tastes like a regular, cozy pasta night.
Why You’ll Love It
- Easy for kids to help with: little hands can drop the mozzarella into the tomatoes and place the basil pupils.
- Quick enough for a school night: jarred sauce and pesto do most of the flavor work while the pasta boils.
- Good for Halloween parties: the eyeballs can be made ahead, so you only cook the pasta and sauce when guests arrive.
- Friendly for picky eaters: the flavors are mild, and anyone can skip the eyeballs or the sauce.
- Vegetarian as written: no meat needed, though it’s easy to add some (see the variations).
The Eyeballs
Honestly, these are the whole show. Cherry tomatoes get hollowed out, filled with a small mozzarella ball, and topped with a tiny circle of basil. Choose tomatoes that are ripe but still firm, because soft ones tear when you scoop them.
Mozzarella pearls are small and fit neatly in a halved cherry tomato. Larger mini mozzarella balls need to be cut down first.
What You’ll Need for the Eyeballs
- 12 cherry tomatoes (about 8 oz), pick ones that are about the same size so the eyes look matching
- 4 oz mozzarella pearls (about 24), drained and patted dry so they don’t slide around
- 8 large basil leaves, cut into 24 tiny circles for the pupils
The Pasta
Green tagliatelle gives you that swampy monster-lair look. It’s usually made with spinach, and the flavor is mild, so the pesto still tastes like pesto. Regular fettuccine works too if you can’t find green.
Save a little of the pasta water before draining. The starch in it helps the pesto coat the noodles so they come out glossy instead of clumpy.
What You’ll Need for the Pasta
- 12 oz green tagliatelle, dried, or green fettuccine
- 1 tablespoon kosher salt, for seasoning the pasta water
- 1/4 cup basil pesto, store-bought is fine and saves time
- 3 large basil leaves, finely chopped (about 2 tablespoons), freshens up jarred pesto
- 1/2 cup pasta cooking water, reserved to loosen the pesto
The Sauce
Plain jarred marinara is perfectly fine here, but a quick simmer with garlic makes it taste like you did more than you did. It also needs to be warm and a little saucy, because it plays the part of the blood around the eyeballs.
Go easy on the heat if kids are eating. A tiny pinch of red pepper flakes adds warmth without making it spicy.
What You’ll Need for the Sauce
- 1 tablespoon olive oil, helps the garlic cook gently without sticking
- 1 clove garlic, minced, adds savory depth to the jarred sauce
- 1 jar (12 oz, about 1 1/2 cups) marinara sauce, choose one you already like the taste of
- 1/4 teaspoon red pepper flakes, optional, adds a little warmth
How to Make Eyeball Pasta
Prep the Tomatoes
Cut each cherry tomato in half from top to bottom. Use a small spoon to scoop out the seeds and juicy pulp, leaving a hollow cup with sturdy walls. Set the halves cut side down on a paper towel for about 10 minutes so the extra juice drains out. This keeps the eyeballs from turning watery on the plate.
Make the Pupils and Stuff the Eyeballs
Cut small circles from the basil leaves with a clean drinking straw, or snip them with kitchen scissors if you prefer. Turn the tomato halves hollow side up and press one mozzarella pearl into each one. If a pearl is too big, trim it with a knife until it sits snugly. Top each with a basil circle and set the eyeballs aside.
Cook the Pasta
Bring a large pot of water to a boil and stir in the salt. Add the tagliatelle and cook according to the package directions, usually 8 to 10 minutes, until tender with a slight bite. Scoop out 1/2 cup of the cooking water, then drain the pasta.
Warm the Sauce
While the pasta cooks, heat the olive oil in a small saucepan over medium heat. Add the garlic and cook for about 30 seconds, until fragrant but not browned. Pour in the marinara, add the red pepper flakes if using, and let it simmer gently for 5 to 8 minutes, stirring now and then, until hot and bubbling softly.
Toss with the Pesto
Return the drained pasta to the warm pot. Add the pesto and the chopped basil, then pour in a few tablespoons of the reserved pasta water. Toss until every strand is coated and looks glossy. If it seems thick or sticky, add a splash more water.
Assemble the Bowls
Divide the pasta between 4 bowls, twirling it into a nest in the middle. Spoon the warm marinara over the top so it pools a little. Then arrange the eyeballs over the pasta, with a few peeking out of the sauce. Serve right away while everything is still warm.
Variations and Customizations
Want to change it up? The pasta is easy to adjust, and the eyeballs stay the same. Just keep the sauce on the saucy side so the eyes have something to sit in.
- Use gluten-free tagliatelle or fettuccine. Cook it according to the package, since timing varies.
- Swap in arrabbiata sauce (a spicy tomato sauce) for more heat.
- Add sliced black olives as extra pupils or iris rings for a darker look.
- Stir in cooked chicken or small meatballs for extra protein. Chicken should reach 165°F inside.
- Use homemade pesto if you have some. Add a little extra pasta water, since homemade pesto can be thicker.
Toppings, Add-Ons, and Finishing Touches
A few simple toppings add salt, freshness, or heat without changing the spooky look. Add them at the table so everyone can choose.
- Grated Parmesan, for a salty, nutty finish.
- A drizzle of extra pesto, for more basil flavor.
- Red pepper flakes, for those who want heat.
- Freshly cracked black pepper, for a little bite.
- A drizzle of olive oil, for a glossy finish on the pasta.
Storing, Reheating, and Meal Prep
Store leftover pasta and sauce separately in airtight containers in the refrigerator for 3 to 4 days. Keep any unused eyeballs in their own container, covered, for up to 24 hours. The basil circles will darken a little, but they’re still fine to eat. You can also hollow out the tomatoes the day before and stuff them just before serving.
Reheat the pasta in a skillet over medium-low heat for 3 to 4 minutes, adding a splash of water to loosen it, or microwave it in short bursts. Warm the sauce in a small pan until bubbling. Add the eyeballs after reheating, so the mozzarella doesn’t melt. The sauce can be frozen for up to 3 months, but the eyeballs and dressed pasta are best kept in the refrigerator.
Eyeball Pasta
Description
A spooky Halloween pasta made with green tagliatelle tossed in basil pesto, warm marinara sauce, and cherry tomatoes stuffed with mozzarella to look like eyeballs. It is mild, quick to make, and easy for kids to help with.
Ingredients
For the Eyeballs
For the Pasta
For the Sauce
Instructions
Prepare the tomatoes
-
Cut each cherry tomato in half from top to bottom. Use a small spoon to scoop out the seeds and juicy pulp, leaving a hollow cup with sturdy walls. Place the halves cut side down on a paper towel and let them drain for about 10 minutes. This keeps the eyeballs from turning watery on the plate, so it is worth the short wait.
Make the pupils and fill the eyeballs
-
Cut small circles from the 8 large basil leaves using a clean drinking straw, or snip them with kitchen scissors. Turn the tomato halves hollow side up and press one mozzarella pearl into each one. If a pearl is too large, trim it with a small knife until it sits snugly. Top each pearl with a basil circle and set the eyeballs aside. Do not worry if the circles are not perfect, every eyeball looks a little different.
Cook the pasta
-
Bring a large pot of water to a boil over high heat and stir in the salt. Add the tagliatelle and cook for 8 to 10 minutes, or according to the package directions, until tender with a slight bite. Scoop out 1/2 cup of the cooking water, then drain the pasta in a colander.
Warm the sauce
-
While the pasta cooks, heat the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant but not browned. Pour in the marinara sauce and add the red pepper flakes. Simmer gently for 5 to 8 minutes, stirring now and then, until the sauce is hot and softly bubbling.
Toss the pasta with the pesto
-
Return the drained pasta to the warm pot. Add the pesto and the 3 finely chopped basil leaves, then pour in a few tablespoons of the reserved pasta water. Toss until every strand is coated and looks glossy. If the pasta seems thick or sticky, add a splash more pasta water. The pesto may look clumpy at first, which is normal and smooths out as you toss.
Assemble the bowls
-
Divide the pasta between 4 bowls, twirling it into a loose nest in the center of each one. Spoon the warm marinara over the top so it pools a little. Arrange 6 eyeballs on each bowl, with a few peeking out of the sauce. Serve right away while the pasta and sauce are still warm.
Note
Choose cherry tomatoes that are ripe but still firm, because very soft ones tear when you scoop them. Pick tomatoes of similar size so the eyeballs look matching.
If you cannot find mozzarella pearls, cut larger mini mozzarella balls into small pieces to fit the tomato halves.
The eyeballs can be hollowed out the day before and stuffed just before serving. No chilling is needed for this recipe, but keep any prepared tomatoes covered in the refrigerator until you are ready to serve.
Regular fettuccine works if you cannot find green tagliatelle. If you prefer a milder sauce, leave out the red pepper flakes.
Store leftover pasta and sauce separately in airtight containers in the refrigerator for 3 to 4 days. Keep leftover eyeballs in a covered container for up to 24 hours. The basil circles will darken slightly, but they are still fine to eat.
To reheat, warm the pasta in a skillet over medium-low heat for 3 to 4 minutes with a splash of water, then warm the sauce in a small pan until bubbling. Add the eyeballs after reheating so the mozzarella does not melt. The sauce can be frozen for up to 3 months, but the eyeballs and dressed pasta are best kept in the refrigerator.
If the pasta sticks together, stir in a little more reserved pasta water. If the sauce seems too thin, simmer it for a few extra minutes until it thickens slightly.
