INGREDIENTS
4
slices Prosciutto
2
Anchovy, fillets
1
Basil
2 cloves
Garlic
1/2 cup
Julienne sun-dried tomatoes
1/4 cup
Parsley, loosely packed leaves
6 oz
Black olives
4 tbsp
Capers
1
Tapenade
3/4 cup
Tapenade
12 oz
Pappardelle
1
Pasta
1/4 cup
Olive oil
1
Parmesan
1
splash White wine