Bring a large pot of salted water to a boil. Add the farfalle and cook for 1 minute less than the specified time on the packaging.
Heat the olive oil in a large saute pan over medium heat. Add the garlic and anchovies and cook, while stirring, until the anchovies are melted and the garlic is golden brown around the edges. Toss in the sun-dried tomatoes and red pepper flakes and cook for 1 minute to absorb the flavor of the anchovies. Season the mixture with salt and pepper. Add the wine and lemon juice and cook until the liquid is halfway absorbed and there's no longer the sharp smell of alcohol.
Reserve 1/2 cup of the cooking water (it is always better to reserve too much than too little). Drain the pasta, add to the sauce in the pan and toss to combine. Drizzle with about 1/4 cup of the cooking water to loosen up the sauce and to coat the pasta. Toss with the parsley and season with salt and pepper.
Serve dressed with Parmesan and a drizzle of extra-virgin olive oil.
Recipe courtesy of Gabriele Corcos and Debi Mazar