Halloween Spaghetti

Directions

1. Heat 2 tablespoons of olive oil in a medium or large heavy-bottomed pot over medium-high heat. Add the minced onion and garlic, and sauté until they become fragrant and turn golden.
2. Stir in the tomato paste, dark brown sugar, and balsamic vinegar. Cook for 2 minutes, stirring frequently.
3. Pour in the crushed tomatoes, then add the Italian seasoning, dried parsley, salt, black pepper, baking soda, and red pepper flakes. Mix well and bring the sauce to a simmer.
4. Once simmering, add the chopped basil and grated Parmesan cheese. Stir to combine, then cover the pot and let it simmer for at least 10–15 minutes, stirring occasionally.
5. While the sauce simmers, prepare the mozzarella eyeballs. Drain the mozzarella ciliegine and rinse them lightly.
6. Use a wide-mouthed straw (like a boba straw) as a cutter. Gently press one end of the straw about halfway into a mozzarella ball without going all the way through. Remove the straw and use a small paring knife to extract the small circle of mozzarella that was cut. Repeat for all mozzarella balls and set them aside.
7. Slice the black olives in half lengthwise. Using an average-sized drinking straw as a cookie cutter, cut small circles from the olive halves to create pupils. Make as many pupils as you have mozzarella balls and set them aside.
8. To serve, arrange the cooked spaghetti on a large platter by twisting portions around a fork and slipping them off to form nests. Spoon the hot sauce over the spaghetti.
9. Place one mozzarella eyeball on top of each spaghetti nest. Using a spoon or dropper, carefully fill each mozzarella ball with extra virgin olive oil, then place an olive pupil in the center.
10. Garnish with fresh basil and additional grated Parmesan if desired.