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For the sauce, put the olive oil in a saucepan with the garlic and red pepper flakes. Slowly sauté on a low flame until the garlic is fork tender.
Raise the heat to medium and add the tomatoes immediately. Please note I use Mutti Polpo, which is pureed tomatoes, but they have a nice consistency. If you can’t find Mutti, use whole canned tomatoes. Purée on cans of tomatoes. I put one can in the blender and pulse about 15 times. Pour the other can in a bowl and crush by hand. Then pour it all into the hot oil.
Bring to a simmer (about 10 minutes) and reduce the heat to low.
Add salt, pepper and the Pecorino end (Optional).
Simmer for about 10 minutes more and add in the basil. I like to use my hands and tear the leaves up as I put them in the sauce.
NOTE: Store leftover sauce in an airtight container in the refrigerator for up to 5 days. Or you can freeze and save for a later date.
For the fried dough. Roll out the dough to about ¼ inch thick and cut into squares or rectangles.
Heat up olive oil in a frying pan and fry the pieces of dough on each side until golden brown.
Remove from the pan and drain any excess oil with a paper towel. Continue this until all the dough is fried. If needed you can keep them warm in the oven until all the dough is fried.
To serve, top each piece with the sauce and grated Pecorino Romano.