Rinse capers and dry. Heat the peanut oil in a small pan, make it hot, and fry capers for a few seconds. Drain on paper towels.
Cook Tortelloni according to the package instructions. In the meantime heat extravirgin olive oil in a frying pan with red hot chili pepper, garlic and chopped dried tomatoes until fragrant for about 2-3 minutes.
Drain Tortelloni and add them to the pan. Stir gently to coat the pasta with the oil condiment and divide among 2 plates. Garnish with fried capers and serve.