Pasta with Marinated Tomatoes and Burrata

I'm happy to announce that as of July, the love of my life and I are BOTH working from home. 😬  Working from home isn't new for me.  I've been running the show (and my business) out of our house for 26 years.😅  I thrive on the quiet stillness of the empty house during the day and unlike my extravert husband, I cherish the time that I spend alone.  Working from home is an ideal situation for me. 

This whole work from home scenario is something totally new for my hard working husband though.   Safe to say - there's going to be an adjustment period - for both of us. 😂 I'm cooking - he's working on his computer.  I'm whipping buttercream in my mixer and vacuuming spilled salt up off the floor at the same time he's taking conference calls with overseas colleagues.  I'm trying to bake a couple dozen cupcakes.🧁 He wants to use the kitchen to make his lunch.🍝  Adjustments.  

Now that we're 7 or 8 weeks in to this whole co-working from home situation - I feel like we're getting into the groove though.  My industrious spouse made himself a work space in the basement and even though I make frequent trips down there for extra baking supplies throughout the day, it's worked better for us to conduct our business on separate floors.  

I'll only speak for myself, but it's really been more of a joy than a disturbance to have my hubby home during the day.  ​I actually really enjoy his company during the day.  As a girl who hardly ever stopped to make lunch in the afternoon, having someone to eat with me everyday at noon, has been one of the biggest changes.  It's honestly been one of my favorite things about having him home though.  Our lunches aren't fancy.  We usually eat leftovers or sandwiches but it's a chance for us to connect and talk to each other without having to wait until the end of the day when we're both tired and worn out.  

Safe to say that I'm slowly working my way up to making lunch.  Right now, I'm comfortable heating lunch.😂 I don't love the word "leftovers" but I'm still trying to intentionally prepare "extra" food when I make dinner.  I'm learning which meals make great second day lunches and which ones aren't so great. 

​Pastas have always been a favorite in our house.  We love pasta dinners so much that we actually argue over which one of us is gets to eat the extras for lunch. 🍝  And when I combine fresh basil and the cherry tomatoes from my garden and some of my favorite cheese into a deliciously simple pasta dish - I know I better make a lot because we're going to be fighting over these leftovers.   This was a favorite pasta dish, for sure.  

Pasta with Marinated Tomatoes and Burrata
1 1/2 pounds tomatoes, cut into 1/2" pieces
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon sugar
5 Tablespoons oil
3 cloves garlic, minced
1 pound pasta
8 ounces burrata
1/2 cup fresh basil, torn

Combine tomatoes, salt, pepper and sugar. 

Heat 1 T. oil and garlic in skillet.  

Pour hot oil over tomatoes. Let sit 20 minutes.

Cook pasta to al dente.

Drain tomatoes in colander, reserving juice.

Add tomatoes and 1/2 c. drained tomato juice to pasta and toss vigorously.  

Cut burrata into 1" pieces and sprinkle over pasta.  

Drizzle with 1/4 C. oil.  Season with salt and pepper.  Sprinkle with basil. 

Seeing this pasta dinner makes me want to make it all over again tonight.  I still have fresh tomatoes and basil in my garden so I'm thinking that this meal is going to be on our table again in the near future.  😉
​
Ciao!

Click here for a printable version of this recipe