Premix dry herbs for easy oil pasta 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.
Do it...taste it..if you like it go on doing it...there is no normal and abnormal in the kitchen as in life, it is subjective not objective. I do it sometimes. And I mix also the dry herbs worth dry bread for schnitzel or to sprinkle on oven cooked vegetables