Pasta with Tapenade

Ingredients

-8 ounces cavatelli, conchiglie, or other dried shaped pasta
-1/2 of a fennel bulb or 1/2 cup celery, bias-sliced 1/4 inch thick
-1/2 of a red sweet pepper, cut into thin bite-size strips
-1/2 of a yellow sweet pepper, cut into thin bite-size strips
-1/2 cup pitted black Greek olives, Niçoise olives, or pitted ripe olives
-3 1/2 ounce can tuna (water pack), drained
-1 tablespoon capers, drained
-1/2 teaspoon dried oregano or thyme, crushed
-1 teaspoon anchovy paste (optional)
-1 clove garlic
-1 tablespoon olive oil or cooking oil
-1-2 teaspoons lemon juice
-2 tablespoons snipped fresh parsley

Directions

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 12-14 minutes, or till pasta is al dente, stirring occasionally. Add fennel and red and yellow sweet pepper during the last 2 minutes of cooking. (Or, cook according to package directions, adding fennel and sweet pepper the last 2 minutes.) Immediately drain. Return pasta-vegetable mixture to warm pan.

Meanwhile, in a food processor bowl or blender container place the olives, tuna, capers, oregano or thyme, anchovy paste (if desired), garlic, and oil. Process or blend till mixture is smooth. Add lemon juice to taste. Add tuna mixture and parsley to hot cooked pasta mixture and toss to coat. Serve immediately.