Pasta with Spicy Tomato Sauce

Cook the pasta in boiling salted water until al dente. Blanch the tomatoes in boiling water. Remove from the water and peel the tomatoes. Cut into quarters, remove the core, and finely dice. Rinse, trim, and halve the pepperoncini. Peel and finely dice the onion and garlic. Heat the oil in a pan, and sauté the onion, garlic, and pepperoncini. Add the wine, tomatoes, and anchovies. Simmer for 8-10 minutes. Slice the olives, and mix into the sauce with the capers. Season to taste with salt and pepper. Drain the pasta, and add to the pan. Toss to combine, then transfer to plates. Sprinkle with the parmesan and parsley, and serve.