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Bring a large pot of heavily salted water to boil.
Make the tapenade: Place the olives, garlic, thyme, fennel seeds, lemon zest and red wine vinegar in the bowl of a food processor. Blitz until the olives are broken down, but not into a paste. Add the olive oil and pulse once to combine. Scrape into a large bowl and set aside.
Prepare the pasta: Boil it for 4 minutes before adding the green beans, then continue to cook until the pasta is slightly shy of al dente and a little too firm to eat (the timing will range depending on the brand you’re using). Reserve 3 cups of pasta cooking water, then drain the pasta and green beans. Tip the pasta and beans into the bowl with the tapenade, add 2 cups of the pasta water, and toss to combine.
Stir the pasta from time to time as it cools to room temperature, about 30 minutes. Taste it. If it starts to look a little dry, add another splash of pasta water, or vinegar if it needs more acid.
Tear in the basil leaves, sprinkle over the ricotta salata (if using) and top with freshly ground black pepper just before serving, ideally at room temperature.