This recipe is fine as it stands! I don't "sauce" it. The fresh tomato is the "sauce" as in many other fresh tomato recipes. It is a classic way of serving pasta when good tomatoes are in season. You are only warming the vegetables. (Certainly feel free to marinate the chicken and/or artichokes if you want, as this still maintains the basic fresh character of the dish.) While the dish will taste fine with tomato sauce, you will nevertheless lose the unique "soul" of this recipe. Remember it is warmed, it is not a saucy hot dish, which makes it appropriate on a hot summer day.
If you find the pasta dry, toss it in some EVO and a bit of the pasta cooking water before you add the penne to the sauté pan, and perhaps increase the butter or add some additional EVO and cooking liquid to the pan. Or try adding more tomato. You may also prefer to use a good brand of diced canned tomatoes (drain most of the liquid), as a compromise. But it is best if the tomatoes retain as much of their uncooked character as possible, to the point of perhaps adding them at room temperature to each dish just before serving. The fresh uncooked tomato flavor is a key element.
For blandness, try additional garlic and some basil.
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This recipe is fine as it stands! I don't "sauce" it. The fresh tomato is the "sauce" as in...