Clothing designer Tommaso C. Cardullo (BS ’91, MOB ’93) loves food. Born in Messina, Italy, Cardullo joined The Church of Jesus Christ of Latter-day Saints and served a mission to England. He came to BYU to study fashion merchandising and then earned a master’s degree in organizational behavior. He notes that in food—as in his designs of suits, dresses, shoes, and leather goods—every detail matters. It’s all part of the sensory experience. He says cooking old favorites transports him back home. “Each ingredient has its own personality and flavor,” he says. “Basil has an aroma that takes me back to my childhood; tomatoes remind me of summer in Italy.” He calls cooking “a time to get together, to laugh and share and connect.” Here are two old Cardullo family favorites.
Sicilian Caponata
“It’s a party in your mouth!” says Cardullo of caponata. “Delizioso!” It can be served with crusty bread as an appetizer, with grilled fish or chicken as a topping, or with pasta. Caponata is best made with fresh ingredients.
Ingredients
- 2 large eggplants, diced into 1-inch cubes
- 1 large onion, finely chopped
- 2–3 celery stalks, diced
- 1 red bell pepper, diced
- 3 large, ripe tomatoes, peeled, seeded, and chopped or 1 c. canned chopped tomatoes)
- 1/3 c. green olives, pitted and sliced
- 2 Tbsp. capers, rinsed and drained
- 1/4 c. raisins (optional)
- 1/4 c. pine nuts, lightly toasted (for a modern twist, try pistachios)
- 1/4 c. red wine vinegar
- 2 Tbsp. sugar (or to taste)
- 1/4 c. extra virgin olive oil
- Salt and black pepper (to taste)
- Fresh basil
Sprinkle diced eggplant with salt and place in a colander for about 30 minutes to draw out excess moisture and bitterness. Rinse under cold water, then pat dry with paper towels.
Heat olive oil in a large skillet over medium heat. Fry eggplant in batches until golden and soft, then set onto paper towels to absorb excess oil. In the same skillet sauté onion, celery, and red bell pepper until soft. Add more oil if needed.
Add tomatoes and cook until they break down, about 10 minutes. Stir in olives, capers, raisins (if using), pine nuts, and eggplant.
In a small bowl, dissolve sugar in vinegar, then pour into the skillet. Stir well and simmer for another 10 minutes, allowing the flavors to merge. Season with salt and pepper to taste. Let cool.
Serve at room temperature or chilled, allowing flavors to fully develop. Garnish with fresh basil before serving.
Pasta al Forno alla Siciliana (Sicilian Baked Pasta)
Pasta al forno is every Sicilian’s favorite dish growing up. Cardullo ate it at picnics on the beach with his cousins.
Sauce
- 1 lb. ground beef or pork (or a mix)
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 28 oz. can crushed tomatoes
- 2 Tbsp. tomato paste
- 1/2 c. red wine (optional)
- 2 Tbsp. olive oil
- Salt and pepper (to taste)
- Pinch of sugar
- Handful fresh basil leaves
Pasta
- 1 lb. short pasta (e.g., rigatoni, penne, or ziti)
- 1 medium eggplant, diced and fried or baked (optional)
- 2 eggs, hard-boiled and sliced
- 7 oz. mozzarella cheese, cubed
- 3.5 oz. grated caciocavallo or pecorino cheese
- 3.5 oz. cooked ham or salami, diced (optional)
- Breadcrumbs (for topping)
Meat Sauce: Heat olive oil in a large pan. Sauté onion and garlic until soft. Add ground meat and cook until browned. Pour in red wine (if using) and let simmer until reduced. Add crushed tomatoes, tomato paste, and a pinch of sugar. Season with salt and pepper, then simmer for 30–40 minutes. Stir in fresh basil and remove from heat.
Pasta: Preheat oven to 400 degrees. Cook pasta in salted boiling water until very al dente (about 2 minutes less than package instructions). Drain and toss with a ladle of meat sauce to prevent sticking.
Spread a thin layer of meat sauce on the bottom of a large, greased baking dish. Add half the pasta, then layer with half the fried eggplant (if using), sliced boiled eggs, mozzarella, caciocavallo or pecorino, and ham or salami (if using). Add the rest of the sauce, followed by the remaining pasta, and top with the remaining eggplant, eggs, mozzarella, and grated cheese. Sprinkle the top with breadcrumbs for a golden crust. Bake for 20–25 minutes, or until the top is golden and bubbling.
Allow to set for 10 minutes before serving.
