Israeli Ptitim with Roasted Vegetables

Ingredients

• 2 cups ptitim (Israeli pearl pasta)
• 3 cups vegetable broth
• 1 medium yellow onion
• 1.5 cups cherry tomatoes
• 3 tablespoons olive oil
• 3 cloves garlic
• ⅓ cup fresh parsley (or dill, chopped)
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Peel the onion, cut it in half from root to tip so the layers stay attached, then slice each half crosswise into thin half-moons about 1/8-inch thick.

2. 2

   Smash each garlic clove with the flat side of your knife, then remove the papery skin and chop the garlic into tiny pieces smaller than a grain of rice.

3. 3

   Rinse the cherry tomatoes and pat them dry with a paper towel, leaving them whole.

4. 4

   Chop the fresh parsley into small pieces, about 1/4-inch in size, and set aside in a small bowl.

5. 5

   Pour 2 tablespoons of olive oil into a large skillet and set it over medium-high heat for 90 seconds until the oil shimmers and moves quickly when you tilt the pan.

6. 6

   Add the ptitim to the hot oil and stir constantly for 3 to 4 minutes until the pasta turns golden tan, like toasted bread, and smells nutty and fragrant.

7. 7

   Pour the vegetable broth into the skillet with the toasted ptitim, stir once, and let it come to a gentle boil for about 1 minute until you see bubbles breaking the surface.

8. 8

   Reduce the heat to medium-low and let the ptitim simmer uncovered, stirring once every 2 minutes, for 8 to 10 minutes until the pasta is tender and the liquid is almost completely absorbed.

9. 9

   While the ptitim simmers, heat the remaining 1 tablespoon of oil in a separate medium skillet over medium heat for 60 seconds until it shimmers.

10. 10

    Add the sliced onions to the hot oil, stir once to coat, then let them cook without stirring for 3 minutes until the bottom edges turn light golden.

11. 11

    Stir the onions, spread them in a single layer, and cook undisturbed for another 2 to 3 minutes until deeper golden brown, watching for darker edges.

12. 12

    Add the chopped garlic to the onions, stir constantly for 30 seconds until the mixture smells very fragrant and the garlic turns light tan, then remove from heat.

13. 13

    Add the cherry tomatoes and the caramelized onion mixture to the cooked ptitim, fold gently with a wooden spoon until combined, about 20 seconds.

14. 14

    Taste a small spoonful and add salt and pepper until it tastes savory and balanced to you.

15. 15

    Transfer the ptitim to a serving platter or individual bowls and scatter the chopped parsley over the top in a thin layer.

Tools you’ll need

• large skillet (12 inches or bigger)
• medium skillet (9 to 10 inches)
• wooden spoon or regular spoon for stirring
• small bowl
• paper towels
• cutting board
• chef's knife
• serving platter or bowls

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