Eyeball Spaghetti

Ingredients

500 g spaghetti
1 Tbs olive oil
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, finely chopped
4 bacon rashers, finely chopped
700 g jar tomato passata
1 Tbs tomato paste
2 tsp dried Italian herbs
220 g cherry bocconcini
280 g baby bell peppers stuffed with cream cheese, drained
4 pitted Kalamata olives, thinly sliced
4 pimento-stuffed green olives, thinly sliced

Method

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

Meanwhile, heat the oil in a large deep frying pan over medium heat. Add the onion, carrot, celery and bacon and cook, stirring, for 5 minutes or until onion softens. Stir in the passata, tomato paste and dried herbs. Bring to a simmer. Cook, stirring occasionally, for 15 minutes or until the sauce thickens slightly. Season.

Add pasta to the passata mixture and toss to combine. Place in a large serving bowl. Top with the cherry bocconcini, peppers and combined olive to make eyes. Serve immediately.

Credits: Coles

Photo Credits: Coles