Preparation

In a large skillet heat the extra virgin olive oil and crushed garlic clove over medium-high heat, add jalapeno peppers and sauté until they turn golden brown.

In the meantime cook the Tortelloni according to package instructions and drain, reserving ½ cup of the pasta cooking water. Add Tortelloni and cheddar cheese to the pan, mix them with jalapeno peppers and toss one minute over medium heat adding pasta water a little at a time, if necessary.

Sprinkle with additional cheddar cheese and serve.