Add the orzo to boiling salted water (around 1-1/2 cups) and cook for around 10-12 minutes or al dente.
Add the tomatoes to a large pan with the olive oil and fry for around 5 minutes. Add the chopped shallots and garlic and continue to fry for a few minutes on low heat, then smash the tomatoes with a slotted spoon.
Add a ladle of pasta water to the pan with the tomatoes, then drain the remaining water from the pot of orzo. Add the orzo to the pot of tomatoes, add the dried basil, and bring it together.
Add the freshly chopped herbs, season generously with salt and pepper (this is important).