1 lb. box of elbow macaroni
½ tbsp. Salt
4 tbsp olive oil
Kosher salt and fresh ground pepper to taste
Bring water to a rapid boil in a large saucepan. Add macaroni, salt, and 1 tbsp. olive oil. Return to a rapid boil, lower heat and continue to boil uncovered for 7 minutes. Drain and spray cold water over macaroni to immediately cool. Allow macaroni to continue to drain for at least one hour before frying.
In a large heavy frying pan (iron skillet) add 3 tbsp. olive oil over medium heat. When oil is hot (water skitters) add the macaroni and turn frequently to avoid burning/sticking. Add salt and pepper to taste. Macaroni should be speckled with pepper throughout. Cook for about 30 minutes or until macaroni shows some slight browning. Transfer from the frying pan to a bowl. Ketchup or tomato jam make good toppings for the macaroni. Fried macaroni is typically served with roast beef.