Ingredients
Scale
- 16 oz Black bean pasta or squid ink spaghetti (regular pasta with black food coloring also works)
- 32 oz Premium marinara sauce (choose a deep red variety)
- 8 oz Fresh mozzarella pearls (small rounds)
- 1 can (2.25 oz) Sliced black olives
- 2 cloves Garlic, minced
- 1 tbsp Olive oil
- 1/2 tsp Red pepper flakes (optional for a “devilish” kick)
- Fresh basil leaves for “swamp greenery” garnish
- Grated parmesan cheese for serving
Instructions
- Step 1: Preparation: Start by creating the “eyeballs” for your pasta. Take the mozzarella pearls and gently press a slice of black olive into the center of each cheese ball. The moisture from the cheese should help the olive stick. If they are stubborn, use a tiny drop of marinara as “glue.” Set these aside on a plate. Mince your garlic and set your marinara sauce nearby for quick access once the cooking begins.
- Step 2: Cooking: Bring a large pot of salted water to a rolling boil. Cook the black pasta according to the package directions until it reaches al dente texture. While the pasta cooks, heat olive oil in a large skillet over medium heat. Sauté the minced garlic and red pepper flakes for about 1 minute until fragrant. Pour in the marinara sauce and simmer on low heat. Once the pasta is done, drain it well. Do not rinse the pasta, as the starch helps the “bloody” sauce cling to the dark noodles.
- Step 3: Plating: Toss the cooked pasta with the warm marinara sauce until every strand is coated. Transfer the mixture to a large serving bowl or a decorative Halloween cauldron. Scatter your prepared mozzarella eyeballs across the top so they appear to be peeking out from the dark “hair.” Garnish with torn basil leaves for a swampy look and sprinkle with parmesan. Serve immediately while the cheese is slightly soft and the sauce is steaming.
- Cook Time: 30 minutes