I've never cooked ptitim specifically, but for Mediterranean rice, bulgar, orzo or cous cous, the recipe varies only slightly - so I imaging ptitim to be very similar.
Use a ratio of 1:1.6 grain to water, by volume.
You can add optional onion/peppers etc to this. Soften first, remove & re-add just before the water, or part-soften, leave in, then proceed as follows
Sauté the grains in olive oil in a saucepan on medium heat until they start to change colour [not just clarify because of the oil, actually start to go golden].
Add approx 1tbsp per cup of grain of either tomato purée/paste, harissa paste or any combination of both, then continue to sauté for another 2 minutes. Sautéing tomato paste makes it sweeter & less bitter.
Add your water, straight off the boil from a kettle.
Salt to taste.
Give it a quick stir, drop the heat to minimum & put the lid on.
Allow 13-15 minutes for the water to be absorbed. Don't take the lid off to check. At most, lift it a tiny bit & see if you can hear the crackle as the last bit is used.
Switch off the heat.
Put a tea-towel or paper towel over the pan top & put the lid back on over it, trapping the towel.
Allow it to rest for 15 minutes.
Fluff with a fork & serve.
Brighten the flavour & presentation with some fresh flat-leaf parsley.
Sprinkle Aleppo pepper flakes for an extra burst of colour, heat & flavour.
Generally, anywhere from Greece right round to Morocco uses a variation on this method.
 Both will add a similar colour, but tomato adds sweetness & harissa adds spicy heat.