Cook pasta according to package instructions. Drain well, reserving some of the pasta water; set aside.
While pasta is cooking, in a food processor, combine the garlic, olives, sun-dried tomatoes, parsley, basil, olive oil, lemon juice, chili flakes, and pepper. Pulse until mixture has broken down. Adjust to taste.
Toss pasta with tapenade and a bit of olive oil and reserved pasta water, breaking up the noodles and creating a thin, light sauce.
Serve topped with prosciutto, Parmesan, and fresh parsley.