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Start with a simple tomato pasta in a cold pan with olive oil, garlic, chili, and chive on low heat.
Add tomato paste and a touch of rosemary stock.
After a couple minutes, add cherry tomatoes and a little water, cover and cook for 10 minutes.
Cook the pasta in boiling salted water until halfway done, then drain.
Add parmesan reggiano to the tomato sauce and stir.
Make a bechamel sauce by melting butter and seasoning it, then finish with parmesan.
Grease a ramekin with butter, add a layer of bechamel, then fill it about two-thirds with the tomato sauce.
Top with another layer of bechamel and a large grating of parmesan.
Tent loosely with foil and bake at 375°F for 15-20 minutes, then uncover and bake for another 15-20 minutes.
Let sit for 5 minutes before serving.