Name: Eyeball pasta
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 4-6 children
Cuisine: British
Ingredients: 100g cherry tomato; 150g pack mini mozzarella balls, drained; handful basil; 400g green tagliatelle; 350g jar tomato sauce; 4 tbsp fresh pesto

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Eyeball pasta

Eyeball pasta

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Serves 4-6 children

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.8 out of 5.15 ratingsRate

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

Vegetarian

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A star rating of 5 out of 5.2 ratings

Ingredients

Nutrition

Units:

MetricUS

100g cherry tomato
150g pack mini mozzarella

balls, drained
handful basil
400g green tagliatelle
350g jar tomato sauce
4 tbsp fresh pesto

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Nutrition: per serving

kcal568
fat17g
saturates7g
carbs85g
sugars8g
fibre4g
protein24g
salt1.69g

Method

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.

Recipe from Good Food magazine, October 2009

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A star rating of 4.8 out of 5.15 ratings

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