Kemoll's Penne Basilica
Source of Recipe
Friends
Recipe Introduction
In 1927 Dora and James Kemoll debuted an Italian restaurant on North Grand Blvd in St. Louis, down the street from the old Sportsman Park where the St. Louis Cardinals played until 30 something years ago...family members have always run the restaurant and 11 years ago moved it to Downtown St. Louis...Mark and Doug Cusumano, grandsons , now run the operation....customers can count on eating some of the same recipes passed down along with innovations from the current chef, Robert Tedesco...
1/2 cup sun dried tomatoes, cut into matchstick strips
1/2 cup pine nuts
1 lb. penne pasta
salt
2 Tab butter
2 1/2 cups heavy [405] whipping cream
freshly ground black pepper
1/2 cup thin strips fresh basil [chiffonade]
1/2 cup grated Asiago cheese
Soak tomatoes in hot water about 20 minutes. Toast pine nuts in dry skillet over med. heat...keep stirring, until evenly browned...stay with it and take off burner immediately...... cook pasta in salted water until al dente, rinse with cold water
In a large pot melt butter, add:
cream
1/2 tsp salt
1/4 tsp. pepper
Bring to a boil. Add pasta, keep cooking and stirring to reduce cream until sauce clings o the penne...add tomatoes and basil. Remove from heat and stir in cheese and pine nuts. Add salt and pepper to taste.. a very rich, flavorful dish that serves 6 to 8 people or 10 side dishes of 1 cup each. Meatless entree for 4...
this does not reheat well...make sure the pine nuts are fresh...yes, they are expensive ..you could substitute chopped California Walnuts. But the taste is not the same...I buy pignoli "on the Hill" and keep in the freezer to prevent a rancid taste.... to make a chiffonade of basil, stack 5 or 6 fresh leaves and roll tightly, slice across in very thin strips and unroll....voila, tiny strips of fresh basil...this technique is used with many herb leaves
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