In a large skillet brown the peeled and crushed garlic and chili in a generous amount of extra virgin olive oil. When the garlic is golden, remove from the pan and add the well drained cabbage. Stir the cabbage in the flavoured oil for a couple of minutes and set aside.
Meanwhile, cook the Tagliolini Filotea for 1 minute. Drain when al dente and transfer to the skillet. Toss everything together for a couple of minutes. Serve sprinkled with the diced smoked cheese. The heat of the pasta will soften the cheese immediately.