Prepare a bowl of iced water. Boil a large pot of salted water. Cut an “X” into the top of the tomatoes and place them in the boiling water for 30-60 seconds. Remove the tomatoes with a spoon and immediately place them in the iced water. Peel the tomatoes, remove the seeds and cut them into small cubes.
Finely slice the courgette into long thin strips. Place the courgette in hot peanut oil until lightly golden and crispy. Drain on paper towels and set aside.
Heat the extra virgin olive oil and garlic in a large saucepan, add the tomatoes, salt and pepper, and saute for a couple of minutes. In the meantime, cook the tortelloni for 2 minutes in the hot salted water. Strain delicately with a skimmer and add the tortelloni to the saucepan along with 2 tbsp of pasta cooking water. Toss to combine and discard the garlic.
Divide the pasta between two plates, top with fried courgette, garnish with fresh oregano and serve.