Roast peach and tomato pasta

Steps

1. Preheat the oven to 200C. Halve the peaches and discard the stones. Cut them into quarters.
2. To a baking dish add peaches, 600g of the cherry tomatoes, olive oil and salt. Roast for 20 minutes, stirring once or twice.
3. Remove from the oven and add the miso and blend with a stick blender, until smooth.
4. Cook the pasta in salted water until al dente. Once done drain and fold in the sauce.
5. Meanwhile heat olive oil in a pan over medium heat. Add the almonds and cook until golden. Add the remaining tomatoes and cook until softened.
6. Remove from the heat and add the basil, chilli flakes, and ½ teaspoon of salt. Gently fold through the sliced peaches.
7. Divide the pasta into bowls and spoon over the topping.