First make your pangrattato. Warm lots of oil in a heavy bottomed pan. Add your chopped herbs, garlic and breadcrumbs and fry gently over a medium heat until nicely browned and crispy. It should take about 20 minutes. Do it ahead if you like and then give a quick refresh just before serving, that's what I did.
At the same time, or not, put on a large pan filled with water to boil. Salt generously. Add your spaghetti when it is angrily boiling away, stir to prevent sticking and let it bubble for a minute or two less than it says on the packet. When it's almost done, take out a mugful of starchy cooking water and put to one side.
Whilst the pasta is on, over a medium heat, warm some more oil in another frying pan, and add the garlic. Let it cook for a minute or so (do not allow the garlic to brown), and tip in the whole tin of anchovies (including oil) and the sun dried tomatoes. The anchovies will just melt into the sauce. Stir well, reduce the heat to low and let it gently cook.
Drain your pasta and tip in your sun dried tomato sauce. Add a splash or two of cooking water and toss through well so the water soaks into the pasta - this is how you avoid ending up with a solid mass of sticky spaghetti. Add a little bit more water and toss again.
Serve with lots of breadcrumbs tossed though at the last minute and even more on top, as well as plenty of parmesan.