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Bring a large pot of water to a boil over high heat. Add enough salt so the water is mildly salty, then add the pasta and cook according to package directions until al dente.
Meanwhile, in a small bowl combine the olives or capers, oil, lemon zest and juice, anchovy paste, if using, salt to taste and plenty of pepper; set aside.
Drain the pasta and return it to the pot. Add the olive or caper mixture, tomatoes, red onion, and basil or parsley and toss to combine. Taste and add more olive oil, salt and/or pepper, as needed. Transfer to individual bowls and top with cheese, if using. Serve immediately.