1 pound spaghetti
1 onion, chopped
1/2 medium tomato, diced
2 cloves garlic, minced
1/4 teaspoon salt
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/4 teaspoon dried oregano pepper
1 (8 ounce) can tomato paste
2 tablespoons distilled white vinegar
1 (16 ounce) can whole kernel corn, drained
2 cups shredded mozzarella cheese
1/2 cup chopped fresh parsley
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Refrigerate pasta until serving. Drain pasta; reserve.
In a medium saucepan, stir tomato paste, vinegar, corn, mozzarella cheese and parsley until melted. Pour sauce over pasta; toss to coat.