Penne in Tomato-Artichoke sauce

This is one of our favorite recipes, and it has fresh or dried herbs. (fresh is always better though :P)
It is from my Carol Fenster cookbook.  It can be made either regular, or Gluten Free.

1 Can petite diced tomatoes (15 oz) including juice
2 Tsp chopped fresh basil (1t dried)
1t chopped fresh oregano (1/2t dried)
1t chopped fresh thyme (1/2t dried)
1/4 t sugar
1/8 t salt (plus more for pasta water)
1/8t crushed red pepper (we found this too much and use less)
dash freshly ground black pepper
1 jar (4.5 ounces)marinated artichokes, drained and coarsely chopped
1/2 lb gluten free penne (can use penne of your choice)

1. In a medium heavy sauce pan heat the tomatoes, basil, oregano, thyme, salt, sugar, crushed red pepper, and black pepper over meduim-high heat. Bring to a boil, reduce heat to low and simmer, covered about 10-15 minutes
2. while this cooks bring a large pot of water to a boil.  Salt the water, add the pasta, and cook according to package directions Serve sauce over drained pasta.

I always start the pasta first, but that is because my gluten free pasta of choice takes about 20 minutes to cook, after the water is boiling.  so I start the water boiling before I start my sauce.