Tomato & Olive Penne

Ingredients :

2 tbs olive oil

2 garlic cloves, thinly sliced

700ml tomato passata

1/3 cup (50g) pitted black olives, halved

2 tbs capers, rinsed and drained

500g dried penne

Parmesan and basil leaves to serve.

Heat oil in a saucepan over medium heat. Add garlic and cook, stirring, for 2 minutes or until softened but not coloured. Add passata and simmer, stirring occasionally for 5 minutes or until thickened slightly. Stir through olives and capers. Meanwhile, cook penne according to packet instructions, then drain, increase passata mixture heat to high, add penne and stir for one minute or until well combined. Scatter with parmesan and basil and serve immediately.

hollie wildëthorn

hollie wildëthorn is a psychotherapist, clinical counsellor, and educator working with trauma, embodiment, rhythm and relational ways of living and healing. This work sits at the intersections of depth psychology, nervous system awareness, land-based wisdom and cyclical models of change, supporting people to reconnect with inner authority, embodied knowing and meaningful rhythm in their lives.

hollie is particularly interested in work that honours complexity rather than quick solutions, and that recognises how trauma, culture, history and place shape the ways we think, feel and relate. the institute for self crafting approach is non-pathologising, non-linear and grounded in the understanding that healing and becoming are processes of relationship rather than correction.

hollie lives and works on Walbunja Yuin Country in regional NSW. Her teaching and practice are informed by land, season and the acknowledgement that the language and systems she works within are inherited rather than neutral. Attending to power, context and humility is an ongoing part of practice.

in 2026, hollie chose to write her name in lowercase as a conscious language practice, reflecting an intention to soften hierarchy, refuse monument-building and speak with greater care within an inherited, colonised tongue.

https://instituteforselfcrafting.com
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Spinach Risotto - Greek style