I know it is still still a month to Halloween, but what kid doesn’t like a bit of blood and guts? The Fabian of the recipe title is a very rambunctious 7 year old who can eat very big portions of pasta….I am not sure how he does it, he can out-eat his 11 year old brother! His favourite is a simple tomato-basil sauce, so this is a gory little twist on that. My first choice for bat-droppings would be chopped black olives…but you mention olives to Fabian and you get a very scrunched up face, so I am suggesting toasted pine nuts instead (and who doesn’t like toasted pine nuts!). Or…..given the season toasted pumpkin seeds would also be quite nice.
Spaghetti (enough for 4 servings)
1 400g can plum tomatoes
½ onion, chopped
1 clove garlic crushed
Handful fresh basil
12 or more cherry tomatoes
Bat droppings: toasted pine nuts, or chopped black olives, or toasted pumpkin seeds
Make the sauce:
Heat 1T olive oil over medium heat, add onion and sauté until they start to look a little glassy & see-through. Add the garlic and stir around until you can smell the garlic (about a minute). Now you have 2 choices:
Smooth ‘blood’: tip the can of tomatoes into a blender and give them a quick whizz then add them to the pan with the onion and garlic.
Chunky ‘blood’….which I prefer and is a bit more fun: tip the tomatoes into the pan with the onion and garlic, and smash them up with a fork/wooden spoon/potato masher….I have tried them all and personally enjoy attacking tomatoes with a wooden spoon.
Let the sauce simmer for 5-10 min, add salt to taste and chopped basil just before you serve.
Make the ‘brains’
Preheat your oven to 200c. Put the cherry tomatoes in an oven-proof dish and drizzle with olive oil. Put then in the oven for 15-20 min, or until they get nice and crinkly
Toss the spaghetti with the sauce….add a few brains and sprinkle on your bat droppings.