Boil farfalle in the salted water until cooked. Cut the bacon into cubes.
Divide the leek along, thoroughly wash and finely chop. Wash the apricots, split in half and remove the kernels. Put bacon on a hot frying pan, add onion and cook until bacon is browned, and the onion becomes soft.
Put the apricots with a cut side down on another frying pan. When the slices are browned add sweet butter and 1 teaspoon of sugar to the apricots. When the butter and sugar are melted, take out the apricots, and pour the orange juice into the pan, boil it for 2 minutes, put the orange peel and finely chopped basil into the sauce. Mix farfalle with the onion roast and sauce. Put it on a dish and put apricots on the top.
If desired, you can sprinkle the paste with red pepper. It will provide the meal with a pungent flavor.