Fresh corn and cherry tomato spaghetti

Instructions

1. Cook the pasta in boiling water until al dente, about 10 minutes. Scoop out and reserve 1 cup pasta water, then drain pasta.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion; cook until tender, about 5 minutes. Add the tomatoes, corn, salt, and pepper; cook until tomatoes soften, 3 to 4 minutes. Stir in the cooked pasta and ½ cup of the reserved pasta water; toss to combine. Add more pasta water as needed. Stir in basil.
3. Serving size: about 1 ½ cups