Pasta arrabbiata with aubergine

Too watery, I don't think you should cover the pan for those 20m. That being said, tastes really nice with crumbled feta the next day if you let the pasta soak up the sauce. Easily made 3 servings not 2

I doubled the recipe, made 5 servings. I followed some tips and fried the onions alone for 5mins, then added in the aubergine for another few minutes before adding in the spices and then tomato. I added only 1.5tsps chilli flakes for the double recipe which was the perfect amount of spice for me. Hearty and delicious pasta dish, would definitely cook again.

After reading some other comments I fried the aubergine first before adding to the sauce and this improved the flavour of it. I halved the chilli flakes too and it was still spicy. Would probably add a pepper or some spinach next time to boost the veg content but still good without. Added only half a tin of water too instead of whole tin.

Took too long