Help with flavours for authentic Italian pasta sauce?

I'm making my own pasta sauce from fresh tomatoes but unfortunately Italian basil (ocimum basilicum pilosum) is not widely available in my country. Here are my options: *leave it out entirely (so the sauce will only contain garlic, onion, tomatoes, evoo and salt *replace with indian holy basil or tulsi (ocimum tenuiflorum) which is widely available - even have some in the garden *try to make up flavour with dried herbs (I only have oregano, sage, rosemary and thyme in my pantry) for this option can someone please recommended an appropriate flavour combination of these dried herbs for 2 pounds (1kg) of fresh tomatoes? E.g 1/2 tsp rosemary, 1/4 tsp thyme, 1/4 tsp sage, etc. I'm not familiar with their flavours and don't know how to combine them properly *also have chilli flakes so could try making an arrabiatta (sp?) style sauce - does this require basil?