Mediterranean Orzo with tomatoes

This dish was delicious, but to be honest I don't remember much else. I had added this recipe as a draft post 4 months ago and only decided to resurrect it now. That is store bought calamari on the plate, just ignore that.

Me: This was at least 8/10 I think
SO: 8/10
SSO: n/a

Mediterranean Orzo with Tomatoes
Ingredients

• Around 1lb of Orzo. This is about 4oz per person (as a main dish) for 4 people. If serving as a side dish, then 2oz per person is enough. 
• Splash of Canola for cooking
• 4 cups of cherry tomatoes, washed but not cut
• 2 garlic cloves, either minced or squished through a press
• salt & pepper
• sprinkle of fennel
• Sherry vinegar, a few generous glugs
• Juice and zest from half a lemon
• 1 cup of chopped parsley
• 1/2 cup of chopped basil
• drizzle of Olive Oil

Method

1. Heat a large pot of water, well salted, for the Orzo
2. Heat a splash of canola in a large pan over medium-high heat, then add the tomatoes. Cook for 3 or 4 minutes. They should start to soften, but should not be bursting.
3. Meanwhile, cook the Orzo. it should take 6 to 8 minutes or whatever the package says.
4. Add the garlic. The idea is to not add the garlic too early so it doesn't burn, but you don't want the tomatoes to be over done either. It's ok if they burst, but they should be taken off very soon after that.
5. Add some freshly ground salt & pepper, and the fennel. Stir, then add the vinegar. let it evaporate a bit while stirring. Turn off the heat.
6. Drain the pasta when it's ready, and add it to a bowl. 
7. When the tomatoes are ready, add the entire contents of the pan to the pasta and mix. Squeeze the lemon juice over the pasta, and mix in the parsley and basil. Drizzle the olive oil over the top and maybe finish with a little fresh pepper.