1. Dry roast the fenugreek seeds in a small skillet. When done, let cool then grind in a spice or coffee grinder. Dry roast the cumin and fennel seeds in a small skillet. Add to the ground fenugreek. Set aside.
2. In a pot pan, heat the olive oil then add the onion, garlic, red pepper flakes and red chiles. Sauté for a few minutes.
3. Add the chopped tomatoes and the remaining ingredients. Bring to a boil then reduce to simmer for about 45 minutes. Stir occasionally and use a fork to break up the tomatoes. Adjust salt as desired.
4. While the sauce is cooking, prepare the pasta according to the instructions until al dente. Drain and transfer to a large serving bowl.
5. Pour the sauce over the pasta and toss well. Top with the chopped Italian parsley.
Including this sauce in my repertoire of Indian fusion cuisine was natural due to the commonality of ingredients. A healthy tomato, onion and garlic sauce is common in both Italian and Indian cuisines so the integration of a few Indian spices and techniques turn this sauce into a delightfully robust dish. Since Arrabbiata sauce got its name from the word arrabbiato which means angry in Italian due to the heat generated by all of the chiles I felt compelled to add a few dried red Indian chiles to the pot to stir up some additional heat.
1/8 tsp fenugreek seeds
1/4 tsp cumin seeds
1/8 tsp fennel seeds
2 Tbs extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 red onion, thinly sliced
2 dried red chiles
1 tsp dried red pepper flakes
1 1/2 lb Roma tomatoes, diced
6 fresh basil leaves, chopped
1/8 tsp marjoram
1/4 tsp oregano
1 tsp sugar
1/4 cup red wine
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 lb penne pasta
2 Tbs Italian parsley, chopped