Started cooking without a clear plan except that I wanted pasta. Sautéed onions in olive oil and gradually added Pomi finely chopped tomatoes, diced leftover fennel pickles from Hog Island Oyster Bar, diced three slices of pork belly left over from Great China mei cai ko ro, and Red Boat Fish Sauce 40°N. Ttossed with penne, grated Locatelli Pecorino Romano, chopped cilantro, scallions, and peanuts. Finished with red pepper flakes to taste.