Linguinie with "Hit the Pan" Salsa

Serves Two-

4oz linguine (I used half a package, and we have leftovers)
3 tablespoon Extra Virgin Olive Oil
3 large tomatoes
2 garlic gloves, crushed
4 boiler onions chopped (recipe called for "spring onions" sliced, but Publix didn't have those)
1 green chili, seeded and sliced
juice of 1 orange
2 tablespoon fresh parsley
salt and ground pepper
Cheese, grated to garnish

Boil the linguine in plenty of water until it is al dente.  Drain and toss in a little of the oil.  Season well.  Skin the tomatoes by dipping them in a bowl of boiling water. The skins should slip off easily.  Chop the tomatoes roughly.  Heat the remaining oil until it is quite hot and stir-fry the garlic, onions, and chili for a minute.  The pan should sizzle.  Add the tomatoes, orange juice, and parsley. Season well and stir in linguine to reheat.  Serve with grated cheese.
Recipe adapted from Vegetarian Cooking and Vegetable Classics

I LOVED this dish... very light and flavorful!  I heart pasta with fresh ingredients! :)