Start by bringing a large pot of salted water to a rolling boil. Add the spaghetti noodles and cook until al dente, approximately 8-10 minutes. Drain and set aside.

In a medium saucepan, heat olive oil over medium. Add minced garlic and chopped onion, sauté for 2-3 minutes until fragrant.

Add crushed tomatoes, tomato paste, sugar, dried oregano, dried basil, salt, and black pepper. Simmer uncovered for 10-15 minutes until sauce thickens.

While sauce simmers, gently press a half slice of black olive into each mozzarella ball to create pupils.

Optionally, use a toothpick dipped in sauce to draw 'bloodshot' streaks on mozzarella.

Toss drained spaghetti with simmering sauce for 1-2 minutes to coat thoroughly.

Plate the spaghetti and arrange mozzarella eyeballs on top, pressing gently into the pasta.