First, prepare the noodles by bringing a large pot of water to a boil. Add salt. 

When the water is boiling add noodles and cook until the noodles are al dente. 

Next, drain the water from the noodles and set aside. 

Prepare the pasta sauce by heating a large skillet over medium/high heat. Add olive oil. 

When olive oil is fragrant add the garlic to the olive oil and let it cook for about a minute. 

Add the cherry tomatoes to the olive oil and garlic and season with salt and pepper. 

Turn heat to medium, cover the tomatoes, and let them cook for about 5 minutes, stirring occasionally. 

Uncover the tomatoes and add the red wine and balsamic vinegar to the pan. Stir and let the tomatoes simmer in the liquid for 8-10 more minutes or until the tomatoes burst. 

After the tomatoes have burst and the sauce starts to thicken* add the ricotta cheese and butter to the sauce. Stir until the ricotta and cheese dissolve into the sauce. 

Simmer the sauce for an additional two minutes and remove from heat. 

Finally, add the noodles to the sauce and mix well. 

Serve with fresh basil and parmesan cheese.