Eyeball pasta

Eyeball pasta

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

Difficulty and servings

Easy

Serves 4-6 children

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Method

  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.
  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.

568 kcalories, protein 24g, carbohydrate 85g, fat 17 g, saturated fat 7g, fibre 4g, sugar 8g, salt 1.69 g

Recipe from Good Food magazine, October 2009.

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Latest comments and suggestions

  • Binder photo steve

    29 October 2009

    steve commented on this recipe

    Yuck!

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  • Binder photo Sarah Byfield

    07 November 2009

    Sarah Byfield rated and commented on this recipe

    5 stars

    I made this for my son & his friends for Halloween - they loved it! Used very small pieces of black olives for the pupils instead of the basil leaves. Really easy to make too - will make a gain next year for sure!

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  • Binder photo ZeTallGerman

    04 November 2010

    ZeTallGerman rated and commented on this recipe

    4 stars

    I made just the eyeballs, but used a small piece of black olive as the pupil - then added the eyeballs onto a mixed green salad... the effect was almost "too successful": my mother couldn't bring herself to eat one, haha!

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  • Binder photo Jacqueline Fenner

    17 September 2011

    Jacqueline Fenner commented on this recipe

    Pesto is made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so it�s definitely NOT suitable for vegetarians.

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  • Binder photo swilks

    31 October 2011

    swilks rated and commented on this recipe

    5 stars

    Made this for Halloween tea tonight, it went down a storm. I used blobs of green paste food colouring instead of basil - much less faff. Think I'll get repeat requests next year.

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  • Binder photo mlrw01

    26 October 2012

    mlrw01 commented on this recipe

    I made this last year for Halloween dinner. It is a bit of a fiddle putting the eyes together and might be best to use something else for the 'pupils.' The end result is great though, makes me laugh when people are put off by the tomato eye 'sockets!' :D

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  • Binder photo Laura W

    23 December 2012

    Laura W rated and commented on this recipe

    5 stars

    A hit with the little ones.

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  • Binder photo alex101

    21 March 2013

    alex101 rated and commented on this recipe

    5 stars

    Great spooky recipe and the whole family enjoyed eating it

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Difficulty and servings

Easy

Serves 4-6 children

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Ingredients

  • 100g cherry tomatoes
  • 150g pack mini mozzarella balls, drained
  • handful basil
  • 400g green tagliatelle
  • 350g jar tomato sauce
  • 4 tbsp fresh pesto
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568 kcalories, protein 24g, carbohydrate 85g, fat 17 g, saturated fat 7g, fibre 4g, sugar 8g, salt 1.69 g

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