Bring a generous 2 quarts of water and 1 tablespoon of table salt to boil in a large pot. Using back of the box cooking times as a guide, add pasta and cook until al dente, stirring several times at the beginning to prevent sticking. With a large bowl under the strainer to catch the liquid, drain the pasta and return it to the pot.

Add Cream-Style Corn, scallions, sundried tomatoes, and basil; toss to coat, adding additional pasta water, if needed. Serve.