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Preheat the oven to 200C.
Halve the peaches and remove and discard the stones. Keep one peach half to the side for serving and cut the remaining peaches into quarters and add to a medium baking dish along with 300g of the cherry tomatoes, 3 tablespoons of olive oil and ½ teaspoon of flaked salt.
Roast for 20 minutes, stirring once or twice until softened and juicy.
Add the miso and blend with a stick blender or in a stand blender, until smooth.
Cook the pasta in well salted water for 12-15 minutes until al dente, then drain and fold into the peachy tomato sauce.
While you cook the pasta, make the topping by heating the remaining 4 tablespoons of oil in a small frying pan on a medium heat.
Add the almonds and cook for about 3 minutes until golden.
Add the remaining 150g tomatoes (take care as they might splatter) and cook for another 8-10 minutes until softened but still retaining their shape.
Remove from the heat and add the basil, Aleppo, and ½ teaspoon of flaked salt.
Thinly slice the remaining peach half, and gently fold it through the tomatoes.
Divide the pasta into bowls and spoon over the topping.