The first person I met who wore bright, short silk scarves tied tightly around her tan neck was Signora DiLeo. She also pulled off elegant button-down blouses with jeans and loafers flawlessly. It was back in the 80’s, when I was a teenager trying hard to navigate through the many ridiculous messages thrown my way about beauty. Aside from big hair and bigger shoulder pads, that included electric blue mascara, Sassoon jeans (worn two sizes too small), and miniskirts, the shorter the better. When I walked into my 6th period class of Italiano 1, however, and saw Signora DiLeo’s effortless elegance and class, I knew everything Seventeen Magazine was screaming at me to do was wrong.
Signora DiLeo’s room was in the farthest corner of the second floor of my high school’s sprawled out campus, away from the main traffic of noise: girls crying over latest heartbreaks, boys playing basketball well past break time, teachers exchanging pleasantries on their way to the copy room. We heard none of that in her hidden alcove. We were privy only to Signora DiLeo’s singsong voice as she conjugated verbs.
Eventually, we arrived at the verb “eat” and Signora DiLeo’s friendly hazel eyes brightened.
“Questa settimana impareremo sui cibi italiani!” She announced, her words gliding quickly and comfortably in her native tongue.
“To eat: mangiare!” She proclaimed, gesticulating with her slender hand.
We all understood this much Italian and even the boys in the back, the ones that were always joking around and being disruptive, suddenly grew attentive at the subject of food, which really sounds quite beautiful in Italian.
For that week we learned to conjugate the verb “to eat”:
Lui, lei mangia
We learned how to order food in Italian: antipasto, primo, secondi, and of course, dolce. We learned about pasta: agnolotti , bucatini, conchiglie, and pappardelle, to name a few. When we were delirious and dumbfounded by those options, we learned about the sauces: arrabiata, bolognese, burro e salvia, fra diavolo, marinara, ragú, puttanesca.
“And then, of course, there’s pomodoro, tomato sauce,” Signora DiLeo whispered. “The best sauce. Simple.”
She raised her chin and closed her eyes for a second, falling back into a happy memory that I assumed included this sauce.
“Tomato, onion, garlic, olive oil, a pinch of salt, a pinch of sugar, and of course, time,” she told us, her eyes still closed. “È davvero così semplice. Le cose migliori della vita sono le cose più semplici. The best things in life are the most simple things.”
She translated the last part, for good measure. This was a lesson she didn’t want us to miss.
When Friday came around, we got a taste of Signora DiLeo’s cooking as well as her wisdom. The hallway leading to her room was enveloped in a luring scent of onions and garlic simmering in olive oil, making the whole school wish they had signed up for Italianio 1. Signora DiLeo stood in the front of the classroom, her stylish outfit covered up by a spotless white apron with the Italian flag flanked across the front and, just to hone in on the point, the proclamation, Italia!, scrawled underneath it in vibrant red. She was stirring sizzling onions over a portable burner that had magically appeared in the front of her room.
Signora DiLeo explained the steps involved on how to make the easiest of all Italian culinary treasures: salsa di pomodoro, pronouncing each ingredient carefully as she added it: olio d’oliva, cipolla, aglio, pomodoro, una presa di sale , una presa di zucchero.
When she was done, she pulled out bowls that she filled with spaghetti and ladled up pomodoro sauce for us to eat. I’m not sure where or how she made spaghetti, but I do remember the sauce. The sauce was memorable. The sauce was magic. The sauce was elegant, classy, and sophisticated, just like Signora DiLeo.
Sì, è davvero così semplice!
- 3 tablespoons olive oil
- ½ onion, minced
- 2 garlic cloves, minced
- 1 28-ounce can of tomatoes (if you find San Marzano tomatoes, use those!)
- ½ teaspoon sugar
- salt, to taste
- In a medium saucepan, heat up olive oil and sauté onions and garlic over medium-low heat, stirring every so often for 10-15 minutes. The onions should get a caramelized look to them.
- Add remaining ingredients, raise heat to bring to a boil, then reduce heat to low and cook, partially covered, for 45 minutes-1 hour, stirring once in a while, crushing up tomatoes with back of a wooden spoon.
- When sauce is done, you can add fresh basil (3-4 leaves, torn) and/or ¼ cup heavy cream.