How normal is it to use premixed dried herbs with pre-toasted garlic as a quick oil pasta preparation? Is it presumable that one can just use supermarket brands in making one's own premixes, or is it still incumbent to use just-dried herbs?
In Italy, I was able to buy some packs of mixed dry herbs. Printed on them was an obvious "aglio e olio". The packs varied in content, but all contained garlic. One variant had sun-dried tomatoes, another had a lot of chili flakes. I think I spotted some dried basil and parsley.