Bring a few quarts of water to a good rolling boil, using the 2-3 Tbsp of salt to flavor the water.
You should be able to taste the salt in the pasta water, if you can't taste it, add more salt.
Prep all ingredients in advance while you wait for the water to boil (mince the garlic, grate the cheese, chop the sun-dried tomatoes, etc.) so that you can toss the sauce together while the pasta is cooking.
Heat the olive oil in a skillet over medium-low heat, add garlic and turn heat to low.
It is CRUCIAL that the garlic not burn or turn brown.
Add pepper flakes, anchovies, and sun dried tomatoes and cook on low heat for 3-4 minutes until the garlic loses the raw taste and the anchovies disintegrate.
When pasta is cooked al dente, drain it and add it to the skillet with the sauce, tossing to coat well.
Sprinkle with the grated cheese.
Pour the pasta into a bowl, or just eat it out of the skillet- after all, there's nobody there to see!