Pasta dishes are simply always delicious!
Cut the spring onions into fine rings, dice the tomatoes. Drain the apricots and save the juice for the sauce. Cut apricots into wedges. Remove the peel from the garlic and chop finely.
Heat oil in a frying pan and roast the medallions for 5 minutes, turning, season with salt and pepper, remove and wrap in aluminum foil. Briefly fry the spring onions and apricots in the hot frying fat. Add tomatoes, garlic and the green peppercorns, extinguish with tomato juice and apricot juice (one eighth of a liter each). Season with cayenne pepper as well as the clear soup. Cover and steam for about 5-8 minutes.
Meanwhile, make the pasta in salted water in about 5 min, drain and drain.
Mix the sauce thickener into the tomato sauce and let it boil briefly. Season with salt and cayenne pepper. Serve pasta and medallions with sauce, decorate with basil and pepper stalks.
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