Eyeball pasta

By Jack 111

Get everyone in the Halloween mood with this gory but tasty pasta dish

5 shares Share on Facebook Share on Twitter Pin it Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.3/5 (122 Votes)

1 Picture

Creamy salmon and veggie pasta

Quick Spaghetti Bolognese Recipe...

Ingredients

100g cherry tomatoes
150g pack mini mozzarella balls, drained
handful basil
400g green tagliatelle
350g jar tomato sauce
4 tbsp fresh pesto

Details

servings 5
Level of difficulty Average
Preparation time 15mins
Cooking time 10mins
Cost Average budget

Preparation

Step 1

Halve the cherry tomatoes and use a small, sharp knife or a teaspoon to remove the seeds. Cut the mozzarella balls in half. Place one half inside each tomato, trimming the edges if necessary to fit it in. Either cut the smallest circles you can from a basil leaf or finely chop the leaves and scrunch into small circles. Place one at the centre of each mozzarella ball.

Step 2

Boil the pasta. Meanwhile, heat through the tomato sauce. When the tagliatelle is cooked, drain and stir through the pesto and any remaining basil, chopped finely. Divide between 4-6 serving bowls. Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.