Antonio Amato Fusilli with potatoes cream, pecorino cheese and octopus

the reinterpretation of a great classic of Italian cuisine

the reinterpretation of a great classic of Italian cuisine

Fusilli pasta with potatoes cream, pecorino cheese and octopus is a first dish rich and delicious where the creamy of potatoes and pecorino cheese is combined with a sea flavor of the octopus.

It’s an easy recipe, made with few simple ingredients that must be of excellent quality. It is made of tender octopus and potato cubes, fragrant and fresh parsley, extra virgin olive oil and the flavour of Antonio Amato pasta.

Fusilli pasta is the perfect shape for this recipe, thanks to a spiral movement, can captures the sauce.

Antonio Amato fusilli pasta with potatoes cream, pecorino cheese and octopus is perfect for all seasons and occasions.


320 gr Antonio Amato Fusilli n.114 pasta

400 gr potatoes

100 gr pecorino cheese

40 ml Antonio Amato EVO oil

salt to taste

black pepper to taste

1 garlic

40 ml white wine

parsley to taste


Start by the octopus, clean it and bring a pot to the boil with plenty of salted water, then dip its, keeping from the head. You will only have to dip the tentacles several times to "frighten" the octopus (as they say in the jargon). In this way the tentacles curl, becoming aesthetically more beautiful.

After about 3 dives, leave it completely in the water and cook it for 30 minutes. At the end of cooking you must be able to easily insert the octopus with the prongs of a fork. When it is ready, turn off the heat and let it cool in the cooking water and, once cooled, cut it into small pieces.

Also boil the potatoes for about 30 minutes, drain them, peel them and cut them into small pieces.

In a bowl with the cooking water of the potatoes add the boiled potato cubes, the pecorino cheese, the extra virgin olive oil, a pinch of salt and a pinch of pepper, and blend everything until obtaining a smooth and homogeneous cream. If the cream is too dry you can add more water or oil.

Sauté a clove of garlic in two tablespoons of Antonio Amato extra virgin olive oil and add the octopus, cook for a few minutes on high heat and add the white wine and let it evaporate.

In the meantime, cook the pasta in abundant salted water being careful to drain it al dente.

Add the potato cream to the octopus, remembering to remove the garlic, season with pepper and add the Fusilli Antonio Amato to the dressing. Keep everything on high heat by adding a ladle of pasta cooking water.

Serve with fresh parsley.


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