Transform your Halloween dinner with this spine-chilling twist on a classic puttanesca! ZENB Spaghetti is tangled in a hauntingly delicious sauce, packed with eerie flavors from tuna, garlic, and capers. But the real horror? Mozzarella “eyeballs” staring up from the plate, each one topped with an olive iris, watching your every move! This gruesome yet gluten-free dish will thrill your guests with its frightful appearance and bold taste, making it a perfect pick for a night of spooky celebrations.

• 1 pack ZENB Spaghetti
• 1 tbsp tomato paste
• 4 tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 6 anchovy fillets, finely chopped
• 1/2 tsp chilli flakes
• 60g capers, chopped
• 60g pitted black olives, chopped
• 1 can of tuna (140g)
• Zest and juice from one lemon
• Small handful of parsley, finely chopped
• 30g grated parmesan cheese
• 1/2 tsp of cracked black pepper, to season
• For the eyeballs: 150g small mozzarella balls, 100g olives, sliced into rings

INSTRUCTIONS

Add the olive oil, garlic, anchovy fillets, olives, capers, and chilli flakes to a pan on medium heat. When the garlic starts to soften, and the anchovies fall apart add the tomato pasta and stir into the oil. Cook until the tomato paste has darkened in colour.

Cook ZENB Spaghetti according to instructions on pack, adding a ladle full of the cooking water to the saucepan to loosen the sauce.

Add the tuna, zest and juice of lemon, chopped parsley, parmesan cheese, 1/2 tsp black pepper to the saucepan followed by the cooked ZENB Spaghetti along with 50ml of its water.

Stir in the pasta and cook until the sauce coats each piece of spaghetti.

To serve, add the pasta to bowls and top with the mozzarella balls. Place olive slices on the mozzarella balls to make them look like eyeballs sitting in the spaghetti.

Enjoy!