In a bowl, dice the tomatoes. Slice the peperoncini into rings. Chop a hand-full of parsley.
Bring richly salted water to a boil.
Heat up a pan with 4 tbsp. of olive oil on a medium heat. Saute the chilis and garlic for 2 minutes. Add tomatoes and salt and cook for 10 minutes until most of the liquid is gone. Remove the garlic from the pan.
Add one ladle of salted pasta water into the pan. Cook for another 10 minutes.
Meanwhile cook the pasta and pour off the water.
Mix in half of the parsley into the sauce. Then add the pasta, the remaining parsley and 1 tbsp. of olive oil and stir well.