1. Bring a large pot of salted water to a boil. Cook spaghetti for about 9 minutes until just past al dente.

2. In a large skillet, heat olive oil over medium. Add chopped onion and sauté until soft, about 5 minutes.

3. Add garlic and red pepper flakes; cook 1 minute until fragrant.

4. Stir in tomato paste and anchovy paste. Cook another 2 minutes to deepen flavor.

5. Pour in crushed tomatoes. Season with salt and pepper. Simmer uncovered for 25–30 minutes until thick.

6. Drain pasta and toss directly into the sauce. Let it cook another 2–3 minutes to absorb flavor and turn bloody red.

7. Using tongs, twist pasta into loose nests inside a cast iron skillet or serving dish.

8. Press an olive slice into each mozzarella ball, add a drop of balsamic glaze for the pupil.

9. Nest each mozzarella eyeball into a pasta swirl.

10. Garnish with parsley and serve warm, or hold in a warm oven until ready.