- 2 tablespoons of Olive Oil
- 2 large garlic cloves, chopped
- ¼ cup onion, diced
- 28 oz can crushed tomatoes
- ½ teaspoon dried oregano or 1 teaspoon fresh oregano
- Sea salt
- Black pepper
- 4-6 Basil Leaves
- 8 fully cooked meatballs (homemade or store-bought)
- 12oz GoodWheat Spaghetti
- 8 candy eyes
How to Make:
Heat a large skillet over medium, add the olive oil and add the chopped garlic with a pinch of salt. Cook until the garlic is fragrant, about 30 seconds.
Add the onions and cook down a little bit until they become clear.
Add the crushed tomatoes and oregano and cook over medium-high heat until the sauce boils, then reduce to medium-low heat. Depending on how you like your sauce, add a little water if you prefer a thinner consistency. Drop the fully cooked meatballs into the sauce, add the basil leaves and simmer for 20 minutes.
While the meat sauce is simmering, bring a large pot of water to a boil. Add a teaspoon of salt to the boiling water if desired.
Add 12oz of GoodWheat Spaghetti to the boiling water and cook for 14-17 minutes, GoodWheat is always al dente.
Drain the spaghetti well and return to the empty pot. Add enough marinara to coat the spaghetti.
Pick the meatballs out of the sauce, cut a small indentation in each meatball, and place one candy eye into each meatball.
Plate the spaghetti and place meatballs on top of the spaghetti.
Pour any extra sauce into a serving bowl and place the “eyeball meatballs” on top of the sauce.