Ptitim in tomato sauce
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Combine boiled ptitim with a homemade, thick tomato sauce, infused with the spicy flavors of rosemary and garlic, and serve as a side dish to any meat or poultry dish. Cooking time may vary depending on the size of the ptitim, so be sure to check the packaging.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups of ptitim
- 1/4 cup pureed tomatoes
- 1 tbsp. l. chopped parsley
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Recipes with similar ingredients: ptitim, pureed tomatoes, red onion, garlic, rosemary
Cooking the dish according to the recipe:
- Cook 1.5 cups of ptitim in boiling salted water for 4-5 minutes; drain.
- In a large skillet over medium heat, sauté 1 finely chopped red onion, 3 chopped garlic cloves, and 1 tablespoon chopped rosemary in olive oil until softened, 4 minutes. Add 1/4 cup pureed tomatoes, 1/4 cup water, and 1/2 teaspoon coarse salt. Simmer until the sauce thickens, 5 minutes. Add ptitim and 1 tablespoon chopped parsley, season with salt and pepper to taste. Sprinkle with parsley.
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