You won't find any self-respecting Italian chef using dried basil. Check out Marcella's book, for example, and Gino d'Acampo is even more scathing. It just gives all the wrong flavour notes, way too acrid and assertive. In summer I have basil in my garden. The rest of the time I have a pot on the window sill. Other than in pesto, I think the best way to use basil is torn into the sauce at the last minute, or baby leaves sprinkled on top of the finished pasta dish or pizza* or salad, always with a sprinkling of your finest olive oil.
I might have mentioned this before, but in 2016 we spent a week in Puglia (in lovely Lecce) and we ate out every night. The food was always first-rate. Herbs were hardly used at all. Even the tomato and olive oil bruschetta (glorious bread) didn't have any at our favourite eatery. The lovely young woman who waited on us and befriended us never did make it to Cornwall...   :-(

*Depending on the pizza, I might prefer dried oregano cooked on top...