Cook the Pasta:

1. Heat a large pot of water seasoned with salt until it reaches a rolling boil.
2. Add the angel hair pasta and cook according to package instructions until al dente, about 4-5 minutes.
3. Strain the pasta while keeping ½ cup of the cooking water, then set the pasta aside.

Prepare the Tomato Sauce:

1. In a spacious skillet, warm the olive oil over medium heat.
2. Introduce the minced garlic and cook for roughly 1 minute, until aromatic, taking care not to let it scorch.
3. Add the whole cherry tomatoes to the skillet. Season with salt and pepper and cook, stirring occasionally, for about 5-7 minutes until the tomatoes begin to soften and blister.
4. Pour in the red wine and balsamic vinegar, and simmer for another 3-4 minutes until the liquid has reduced slightly and the tomatoes have released their juices.

Combine the Pasta and Sauce:

1. Add the drained pasta to the skillet with the tomato sauce. Toss to coat the pasta evenly in the sauce.
2. Add the butter and ricotta cheese, stirring gently to combine and create a creamy sauce. If the sauce seems too thick, add a little of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.

Serve:

1. Divide the pasta among serving plates.
2. Top each serving with a sprinkle of shredded parmesan cheese and fresh basil.
3. Serve immediately and enjoy this light, summery dish!