Pasta with Tapenade

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.