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["To make the pesto Trapanese: Halve or quarter 1 pound of the cherry tomatoes. Set the rest aside for roasting. In a food processor, combine 2 tablespoons olive oil, halved or quartered tomatoes, garlic, basil, almonds, and red pepper flakes. Pulse the machine 10 or 12 times. The resulting pesto should be a consistent texture, quite grainy but not too chunky and not too wet.", "Scrape the the pesto in a serving bowl and stir, adding the remaining olive oil a little at a time. You may not need all of the olive oil depending on your tomatoes. Once the desired consistency is achieved add the grated cheese.
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Season to taste with salt and pepper. Set the sauce aside so that the flavors will have a chance to meld while you roast the remaining tomatoes and grill the fish.", "Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss the remaining whole cherry tomatoes with a bit of olive oil, minced garlic and minced parsley. Season with salt and pepper. Roast the tomatoes, uncovered about 15 minutes until shriveled but mostly intact.", "To make the fish: Combine red pepper flakes, capers, fennel seeds in a mortar and pestle and grind them, adding the olive oil a bit at a time until a thick paste is achieved.", "Whisk in the lemon juice, lemon zest and vincotto (or substitute). Pour the mixture into a large zip-lock bag. Add the fish and seal the bag. Let marinate about 1 hour, agitating often.", "Bring a large pot of water to a simmer, add a generous amount of salt. Heat the grill, or grill pan, brushing the grates or pan with a bit of olive oil if necessary. Lay the fish onto the grill or pan and brush with a bit of marinade. Grill the fish over medium-high heat about 3 minutes, until well marked. Then turn it over and brush it with more marinade, cooking an additional 2 minutes or so until the fish is just cooked through (it will continue to cook as it rests)", "Bring the pot of simmering salted water to a full boil. Add the pasta, stirring to avoid sticking. Cook the pasta according to package directions until al dente. Toss the pasta with a bit of its liquid and the reserved pesto Trapanese.", "To serve, arrange some pasta on each of 4 plates. Top with a piece of swordfish. Gently spoon several tomatoes onto the fish keeping them intact if possible. Drizzle with olive oil and serve."]
