Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1-2 minutes, until fragrant and slightly golden. Add the tomatoes and cook for 3-4 minutes, stirring, until the tomatoes soften and begin to release their juices. Season with salt and pepper and cover to keep warm. Cook the tortelloni according to the instructions on the pack and drain, reserving a large ladleful cup of the pasta cooking water. Add the tortelloni to the tomatoes and toss with the shaved Parmigiano Reggiano cheese and basil, adding the pasta cooking water a little at a time to loosen the sauce if you need. Season with salt and pepper, divide among bowls and garnish with more cheese and basil.