Add 1 tablespoon of oil from the jar of sun-dried tomatoes to a wide pot. Turn the heat to medium.

Once hot, add the diced sun-dried tomatoes and cook for 5 minutes until softened. Add the corn and cook an additional 3–5 minutes. Season with salt, pepper, and crushed red pepper to taste.

Pour in the water or vegetable stock and bring to a boil. Add the halved cherry tomatoes, reduce heat, and simmer for 15–20 minutes. The liquid should reduce by half. Taste and season once more to your preferences.

Finish the sauce by adding the sliced basil and toss to combine.

As the sauce simmers, bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve 1/3 cup of the pasta cooking water and then drain the pasta.

Add the pasta cooking water to the sauce and bring it to a boil. Add the pasta and reduce heat to low. Toss to coat for 1–2 minutes until glossy. Then, turn off the heat and season one final time to your preferences.

Divide the cooked pasta between bowls. Garnish with a few basil leaves and a drizzle of extra virgin olive oil, if you like. Enjoy!