Caccavelle with Zucchini & Fava Beans: A Recipe from Nonnas of the World Community.

The Story

There are dishes that feed you…and then there are dishes that welcome you.

At Nonnas of the World, nothing begins with a recipe; it begins with a memory.

That day, my kitchen was alive. The sound of pans, the scent of olive oil warming gently, and my voice, soft, confident, guiding the rhythm of it all. I didn’t rush. I never do.

I picked up the caccavella, those large, generous pasta shells that feel more like a vessel than a shape, and I smiled.

From my kitchen to your table: simple, honest cooking with zucchini and fava beans.

“This pasta… It’s made to hold everything.”

And I meant more than just the zucchini and the fava beans.

I meant the season. The simplicity. The way Italian cooking doesn’t hide ingredients—it respects them.

Fresh zucchini, tender and sweet.Fava beans, earthy and honest.A drizzle of golden olive oil ties it all together.

No heavy sauces. No unnecessary steps.

Just balance.

Just truth.

And when I placed the dish in front of you, it wasn’t just food.

It was a reminder:

Good cooking isn’t about impressing.

It’s about caring enough to keep things simple.

🍽️ My Recipe

After I shared this dish with you, many of you asked me how I make it at home… so here is exactly how I do it.

🛒 Ingredients (for 4 people)

• 4 caccavelle pasta shells

• 2 fresh zucchini, diced

• 1 cup fava beans, peeled

• 2 cloves garlic

• Extra virgin olive oil

• Salt & black pepper

• Fresh basil

• Optional: Parmigiano Reggiano

Two ways, one feeling; when you cook with care, every dish tells its own story

👩‍🍳 How I Make It

The pasta

I bring a large pot of salted water to a boil and cook the caccavelle until they are al dente.

I always handle them gently… they are like little bowls.

The vegetables

In a pan, I warm olive oil and add the garlic.

I don’t rush this step—I let the oil take the flavor slowly.

Then I add the zucchini. They should soften, but never lose their color.

Then the fava beans go in… just enough time to become tender.

Salt. Pepper. Nothing more.

Bringing everything together

I remove the garlic and add a little more olive oil.

I mix gently… I don’t want to hide the ingredients.

Everything should still feel like itself.

How I serve it

I place the caccavelle on the plate and fill it slowly.

I always add a little around the plate too… because food should feel abundant.

A few fresh basil leaves.

Sometimes a touch of Parmigiano.

And that’s it.

💬 What People Ask Me

🍝 Where can I buy caccavelle pasta?

I often get asked this.

Caccavelle is not as common as other pasta shapes, but that’s part of its charm. They come from Gragnano, near Napoli, a place known for its pasta traditions.

If you’re looking for them, try:

• Italian specialty stores

• Gourmet markets

• Online Italian food shops

And if you don’t find them right away… ask.

Sometimes the best ingredients are not displayed—they are kept for those who know what they’re looking for.

📍 Who invented caccavelle pasta?

Caccavelle, as we know them today, were created in Gragnano (Naples) by Antonino Moccia from La Fabbrica della Pasta di Gragnano.

Gragnano is a very special place for pasta. The air, the tradition, the way pasta is dried—it all matters.

When I cook caccavelle, I don’t just see pasta.

I see a place. A history.A way of doing things with care.

🏺 What does “caccavella” mean?

This is one of my favorite things to explain.

In Neapolitan, caccavella originally means a round, belly-shaped terracotta pot, the kind used to cook ragù or beans slowly.

The word comes from:

• Latin: caccăbus (pot)

• Greek: kakkabē

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So when you look at this pasta shape… it makes sense.

It’s not just pasta.

It’s a little pot, made to hold something inside.

🎶 Is Caccavella also something musical?

Yes… and this makes me smile.

In Naples, caccavella can also refer to a traditional instrument, similar to the putipù (or cupa-cupa), a simple percussion instrument used in folk music, especially during tarantella.

It’s made from a pot, a stretched membrane, and a stick.

Simple… just like the food.

🗣️ Is “caccavella” ever used in another way?

In Neapolitan, words often carry humor.

Sometimes caccavella is used playfully—or even a little critically—to describe:

• An old or broken object

• A clock that doesn’t work

• Something of little value

But in the kitchen… it becomes something beautiful again.

🍅 What sauce goes with caccavelle?

For me, it depends on what I feel.

Caccavelle are not meant to be covered; it is meant to be filled.

You can use:

• simple vegetables, like zucchini and fava beans

• a light tomato sauce

• ricotta and herbs

• or something richer, like ragù

But I always say this:

👉 Let the ingredients breathe👉 Don’t hide them

🍝 Are caccavelle similar to other pasta shapes?

Not really.

They are larger, deeper… more like a vessel.

Other pasta carries sauce.

Caccavelle hold it.

And that changes everything.

🍝 Pasta caccavelle, where to buy

I’m often asked where to find caccavelle pasta.

Because they come from Gragnano, near Napoli, they are not always available in regular stores. I usually find them in Italian specialty shops, gourmet markets, or online Italian food stores.

If you have a small Italian shop near you, go inside and ask. Sometimes the best ingredients are not on display; they are kept for those who know.

🍅 Pasta caccavelle sauce

For me, caccavelle are not about heavy sauces.

They are made to be filled, not covered.

You can use:

• simple vegetables like zucchini and fava beans

• light tomato sauce

• ricotta and herbs

• or a traditional ragù

But I always say: let the ingredients breathe.

📍 Pasta caccavelle near me

If you are searching for caccavelle pasta near you, start with:

• Italian import stores

• specialty food markets

• gourmet shops

In larger cities, especially with Italian communities, you have a better chance of finding them.

You can also order them online if they are not available locally.

🍽️ Caccavelle recipes

There are many ways to prepare caccavelle.

Some are baked with ricotta and tomato, others are filled with vegetables, seafood, or meat.

In my kitchen, I like to keep it simple, seasonal ingredients, olive oil, and balance.

🍝 Pasta caccavelle recipes

Caccavelle recipes are all about what you choose to put inside.

Unlike other pastas, they are large and deep, so they allow you to create a complete dish inside each piece.

That is what makes them special.

🥘 Caccavelle giant pasta shells

Yes, caccavelle are considered giant pasta shells.

But they are more than that.

They are inspired by the traditional Neapolitan caccavella, a terracotta pot used for slow cooking.

🍝 Orecchiette pasta

Orecchiette are very different from caccavelle.

They are small, shaped like little ears, and made to catch sauce.

Caccavelle, instead, are large and meant to be filled.

They don’t just carry the dish—they become the dish.