Combine Linguine, Diced Tomatoes, Sliced Onion, Minced Garlic, Capers, Dried Parsley, Red-Pepper Flakes, Basil, Thyme, Artichoke and Black Olives in a pot.
Pour Vegetable Broth over ingredients and add Olive Oil and Sugar to the pot.
Bring pot to a boil over high heat. Do not cover with a lid. Reduce to a medium simmer and let cook, stirring and turning pasta frequently with tongs, until pasta is al dente and broth has nearly evaporated, about 12-14 minutes.
Season to taste with Salt and Pepper, and serve immediately.