Fill a large pot with water and bring it to a boil. Add salt and your chosen pasta, cooking until al dente, approximately 8-10 minutes. Drain and reserve a cup of cooking water.

In a skillet, heat olive oil over medium heat. Sauté minced garlic for 1-2 minutes, then add tomato sauce and let simmer for 5-7 minutes. Adjust consistency with reserved cooking water if needed.

Add the drained pasta to the skillet, tossing to combine and soaking in the sauce for 2-3 minutes.

Assemble the 'eyeballs' by placing mozzarella balls on top of the pasta and pressing a half olive into each for the pupil effect.

Serve on a platter, garnished with fresh basil and Parmesan cheese. Enjoy while hot!