Bring 6 quarts of water to a rolling boil and add 2 tablespoons of salt. Cook whole wheat pasta according to the package directions until just al dente. Drain well.
While pasta is cooking, in a large deep fry pan, add olive oil, crushed garlic, artichoke hearts, oven roasted tomatoes, black olives. Stir for about 2 minutes on high heat.
Add vegetable stock, marinara, chili flakes, and basil. Continue to stir for about 2 minutes longer. Set aside.
Place the cooked pasta in the fry pan with all ingredients and sauce. Stir for about 1 minute on high heat. Add Pecorino Romano, salt and pepper to taste.