Marinate the bangus belly in vinegar, peppercorns, garlic and salt for 6 to 8 hours.
Before cooking the bangus, slice it into strips and deep fry in hot oil until crisp and golden. Set aside.
Cook pasta as per package directions. Set aside.
Heat olive oil on pan and saute garlic and cherry tomatoes.
Add white wine, thyme, and red pepper flakes and simmer until tomatoes are cooked.
Toss in pasta, crispy bangus, parsley, and basil leaves.
Serve hot topped with cubed kesong puti or feta cheese.