Pasta with Artichokes, Olives, and Tomatoes

At the grocery store yesterday I came across a package of farro pasta -- and decided to pick it up. I'm not a great lover of whole wheat pasta (seems heavy and gummy to me) and thought this might be a nice alternative. Almost immediately afterwards, I thought of pairing the farro with artichokes and googled up this Martha Stewart recipe for a whole wheat pasta with artichokes.

The sauce is made of sliced onion, garlic, white wine, canned artichoke hearts, fresh cherry tomatoes (I chopped up some plum tomatoes instead), kalamata olives, parmesan and basil.

The farro was -- to my taste -- lighter and not at all gummy and pretty neutral in flavor. In spite of all the great ingredients,the sauce never really jelled for me flavor-wise. Either it has one too many ingredients to do so -- or one too few. Maybe use green olives rather than kalamata? A bit of lemon? A mix of parsley and basil? Maybe toss in some feta?