Sticky Fingered Chefs: Green Slime Eyeball Pasta with Very Lazy Garlic

We were sent this fabulous recipe from Very Lazy – the makers of chopped cooking ingredients – and we thought we’d share as it’s a great school holiday lunch for little witches and warlocks…



1 tbsp olive oil

1 tbsp Very Lazy Chopped Garlic

2 tbsp Very Lazy Chopped Chilli

400g tin chopped tomatoes

10 cherry tomatoes

100g (about 20) mini mozzarella balls, drained

4 basil leaves

200g fresh green tagliatelle

½ jar pesto


  1. Start by making the tomato sauce. Fry the garlic and chili for 30 seconds in the olive oil. Add the tinned tomatoes and simmer for 5-10 minutes, until thickened.
  1. Meanwhile, halve the cherry tomatoes and use a small, sharp knife to remove the seeds. Stuff each half with a mozzarella ball. Cut the smallest circles you can from the basil leaves and place one at the centre of each mozzarella ball.
  1. Boil the pasta according to packet instructions. Once done, drain then stir through the pesto and divide between 2 shallow bowls. Spoon over some tomato sauce, then arrange the stuffed tomato eyeballs on top.

Editor’s tip: make this dish for grown-ups too and serve on a rustic stoneware plate such as these moss green ones from Lizard Orchid.