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Heat olive oil over medium heat in a 12 inch saute pan or shallow pot.
Add the onion and garlic. Cook for 3-5 minutes, until fragrant and the onions are translucent.
Add the canned tomatoes and salt, stirring to combine everything.
Bring the sauce to a boil, then reduce to a simmer and cover. Cook for 15 minutes, stirring occasionally.
During the last 5 minutes of cooking, stir in the basil and oregano.
Taste and add more salt if desired.
Temper the yogurt so it doesn’t curdle: Put the Greek yogurt in a small mixing bowl, and add ½ cup of the warm marinara sauce. Stir them together until cohesive.
Stir the tempered yogurt right into the rest of the sauce until everything is well combined and creamy.
Add cooked pasta, toss to combine, and serve!