Take out all your ingredients before you start cooking.
Peel and cut the garlic cloves in half
Pour the passata into your small pot, season with salt and pepper, add the garlic and the handful of basil.
Mix and put on the stove to simmer for 30 minutes. Make sure to cover with a lid and lower the heat. You can mix from time to time. I didn't need to, but this might differ from the type of stove and pot being used.
After 20 minutes, fill a pot with water, season with plenty of salt, and let it boil.
Next, add your trofie to cook, following the packaging instructions. Belmorso trofie take about 13 minutes to cook and still stay aldente. However, if you like them extra aldente you can cook them for just 10 minutes.
Take the tomato passata off the heat, add the extra virgin olive oil and mix.
Drain the trofie and leave some water aside, about 1/4 of a glass.
Transfer the trofie in the same pot you cooked it. Add the cooked tomato passata, as much as you want. We added about 7 tablespoons.
Then add some trofie water, the bechamel, a pinch of nutmeg, and the grated parmesan cheese. Mix everything in the pot over low heat for a few minutes.
Take off the heat and serve. Drizzle some extra EVOO and finish with more basil.
You can store the rest of the tomato sauce in two separate containers; store one in the fridge and one in the freezer.