I created this olive roasted red pepper spinach spaghetti originally for Halloween. But...
Prep Time: 10 Minutes Cook Time: 25-30 Minutes Serving: 3-4
...I purposefully stayed away from creating a dish that looks too scary to eat. It is mainly because of my experiences with my family and myself. It is just too hard to stomach it when you see something that triggers you to think of the real stuff.
At the end, I still want to give it a name that matches the Halloween theme. So, I called it, Spooky Bleeding Eyeball Spaghetti.
Then, after a while, I realized, "Hey! This is a great pantry recipe. It doesn't have to be in Halloween. People can make it on any day at any time. Plus, it is all vegetarian one-pot meal. Why not?"
Anyway, other than the look is a bit of "Halloweeny", the smell of strong garlic definitely will keep the vampires away.
1 box (12 oz) Spinach Spaghetti
1 can (6 oz) Pitted Black Olives (drained)
1 Jar (7.5 oz) Roasted Red Pepper (drained; thinly sliced)
1 tub (8 oz) Fresh Mozzarella Pearls (drained)
1 pot Water
1 tsp Salt
1 tbsp Canola Oil
2 tbsp Extra Virgin Olive Oil
2 minced garlic
1 pinch crushed red pepper
1/2 tsp Italian seasoning
Salt and pepper to taste
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