Start by bringing a large pot of salted water to a vigorous boil over high heat. Once boiling, carefully add the spaghetti noodles and cook according to the package instructions, typically around 8–10 minutes, until they’re al dente. Drain the spaghetti in a colander and set it aside while you prepare the sauce.

In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and 1 finely chopped onion. Sauté for about 2–3 minutes, stirring frequently, until fragrant and the onions turn translucent.

Add a 15 oz can of crushed tomatoes and 3 tablespoons of tomato paste to the sautéed garlic and onion. Sprinkle in 1 teaspoon of sugar, 1 teaspoon of dried oregano, 1 teaspoon of dried basil, ½ teaspoon of salt, ¼ teaspoon of black pepper, and optional ½ teaspoon of red chili flakes. Stir well to combine, and let the sauce simmer uncovered for 10–15 minutes, stirring occasionally until thickened.

While the sauce simmers, prepare the mozzarella eyeballs by taking 12 small fresh mozzarella balls. Press a black olive half into the center of each ball. Set these aside.

Once the sauce has thickened, add the cooked spaghetti to the saucepan. Toss gently until every noodle is well-coated in the sauce.

Transfer the saucy spaghetti onto a serving platter or individual plates. Place the mozzarella eyeballs on top of each dish, nestling them into the pasta.