Ingredients

• 1 (16 ounce) package spaghetti
• 1 tablespoon oil
• 1 onion, chopped
• 1 bunch fresh parsley, stems removed and leaves chopped
• 3 cloves garlic, minced
• 9 cardamom pods
• 1 cinnamon stick
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon cumin seeds
• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 tablespoon white sugar
• 1/2 (7 ounce) container Greek yogurt
• kosher salt to taste

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and return spaghetti to pot.
2. Heat oil in a skillet over medium heat. Cook and stir onion in the hot oil until softened, about 5 minutes. Add parsley, garlic, cardamom pods, cinnamon stick, turmeric, and cumin seeds to onion; cook and stir until garlic is softened, 2 to 3 minutes. Stir tomatoes and sugar into onion mixture and cook until heated through and fragrant, 5 to 10 minutes.
3. Pour tomato sauce mixture over spaghetti and mix well. Stir yogurt and salt into spaghetti mixture.