Heat the oil in a medium-sized saucepan, add the fennel, onion and garlic and cook over a low heat for 10 minutes until softened. Using a sharp knife, peel off a strip of orange peel and add to the pan with the wine. Bring to the boil, then reduce the heat and add the olives. Simmer for about 10 minutes, adding a little water if needed.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little of the cooking water. Toss through the sauce (removing the orange peel), adding a little cooking water to loosen if needed.
Spoon into serving bowls and finely grate over a little orange rind. Serve sprinkled with the basil.