Eyeball Pasta
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.
