Gather everything: chopped onion, minced garlic, tomato paste opened, crushed tomatoes ready, mozzarella drained, olives sliced, and your pasta water-measuring cup nearby.

Pat the mini mozzarella balls dry with paper towels — this helps the olive “pupils” stick and stops them from sliding off later.

Line up a small plate or tray for the finished eyeballs so they’re ready to place on the plated pasta.

Pro tip: Drying the mozzarella is tiny work that makes a big difference — the eyes stay put and look cleaner on the plate.

Fill a large pot with water, bring to a rolling boil, then add 1 tablespoon salt.

Add the 12 oz spaghetti and stir immediately so the strands don’t clump.

Cook until just shy of al dente — follow the package time but pull the pasta 1–2 minutes earlier so it finishes cooking in the sauce.

Before draining, ladle out ¾ to 1 cup of the starchy pasta water and set it aside.

Drain the spaghetti in a colander; do not rinse.

Pro tip: Salting the water well seasons the pasta from the inside and helps the finished dish taste brighter — think of it like seasoning the pasta itself.

Warm 2 tablespoons olive oil in a large skillet over medium heat.

Add the finely chopped onion and sauté until translucent, about 5–7 minutes.

Stir in the minced garlic and cook 30–45 seconds until fragrant.

Push the aromatics to the side and add the tomato paste; let it sizzle and brown a bit (about 1 minute) — this deepens the flavor and gives that rich red “blood” color.

Pour in the crushed tomatoes, add 1 teaspoon sugar, 1 teaspoon dried oregano, and red pepper flakes if using. Stir to combine.

Bring to a gentle simmer, then reduce heat and let simmer uncovered for 10–15 minutes until slightly thickened. Taste and season with salt and black pepper.

If the sauce gets too thick or you want silkier coating, add a splash of the reserved pasta water and stir.

Pro tip: Browning the tomato paste is a small but chef-y step that takes the sauce from flat to complex — don’t skip it.

Add the drained spaghetti straight into the skillet with the sauce (or transfer sauce to the pot if your skillet is small).

Using tongs, toss the pasta and sauce together so each strand is evenly coated.

If the sauce seems heavy, add another tablespoon of reserved pasta water at a time until the texture is glossy and clingy.

Taste and adjust salt, pepper, or a pinch more sugar if the tomatoes taste bright-acidic.

Pro tip: Tossing the pasta in the sauce for 30–60 seconds lets the flavors marry and gives you the perfect “blood-soaked” look for this Halloween food.

On a small plate, place the drained mini mozzarella balls. Pat one more time if needed.

Press a sliced olive ring into the center of each ball to form a pupil. Use a toothpick to nudge it into place neatly.

If you want veins or extra creep: use a toothpick dipped in balsamic glaze or a tiny brush with a drop of red food coloring to paint faint streaks across the mozzarella. A very light touch keeps it realistic.

For more dimension, press a smaller olive piece into the center of the olive ring for a layered pupil look.

Pro tip: Work with cold mozzarella straight from the fridge — it’s firmer and easier to decorate. Assemble the eyes just before plating for the best look.

Spread the saucy spaghetti in a wide, shallow serving bowl or platter — make it look a little messy for effect (this is meant to be spooky!).

Nestle the mozzarella eyeballs on top in clusters or spaced around the plate so they “stare” in different directions.

Drizzle a little extra sauce over some eyes to create dramatic “blood trails.” If you used balsamic for veins, add a few thin swirls around the plate.

Finish with a scattering of torn basil or parsley for a surprising pop of green — it makes the red look even more vivid. Grind a bit of black pepper over everything.

Pro tip: A white or light bowl makes the red “blood” pop, while a black bowl amps up the eerie vibe — choose the canvas that fits how theatrical you want your Halloween themed food to look.

Serve immediately while the pasta is warm and the mozzarella is cool — the hot/cool contrast is delicious. Encourage guests to mix an eyeball into a forkful for the full playful effect.

Leftover sauce: store in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove and add a splash of pasta water to loosen before tossing with fresh pasta.

Leftover assembled eyeballs don’t store well once decorated; keep extra mozzarella and olives separate and assemble fresh when reheating.