Ingredients
Scale
- 16 oz Campanelle or Farfalle (bowtie) pasta
- 1 jar (15 oz) high-quality Alfredo sauce
- 1/4 cup grated Parmesan cheese
- 1 can small pitted black olives (or edible candy eyes)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional: Fresh parsley for “grass” garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package directions until al dente. If you are using Campanelle, the ruffled edges look like the bottom of a ghost’s sheet. Once cooked, drain the pasta but reserve about half a cup of the starchy pasta water to help thin the sauce later if needed.
- While the pasta cooks, slice your black olives into tiny rounds to serve as “eyes.” If you want “screaming” ghosts, cut some olives into small vertical ovals for mouths. If you prefer using edible candy eyes, set them aside to add at the very last second so they do not melt into the warm sauce.
- In the same pot used for the pasta, warm the Alfredo sauce over medium-low heat. Stir in the garlic powder and Parmesan cheese. Once the sauce is bubbly and smooth, return the cooked pasta to the pot. Toss gently to ensure every piece of pasta is coated in the white, ghostly sauce. If the sauce is too thick, add a splash of the reserved pasta water.
- Spoon the creamy pasta into individual bowls. Carefully place two olive slices on several pieces of pasta in each bowl to create the ghost faces. Use the oval olive pieces for mouths to give them different expressions. Serve immediately while the “ghosts” are still warm and hauntingly delicious!
- Cook Time: 15 minutes