Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute, stirring. Add the parsley, thyme, rosemary, sage, and anchovies, and cook for 5 minutes longer, stirring. Remove from the heat and set aside.

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is al dente. Drain the pasta, reserving 2 tablespoons of the water.

Reheat the herb mixture over low heat. Add the pasta and 2 tablespoons of reserved water to the pan. Season with salt and pepper and mix until combined.

Transfer the pasta to individual bowls. Place an anchovy on top of the pasta and sprinkle with parsley and a generous amount of freshly ground black pepper, if desired. Serve immediately.