Salsa magro and spaghetti

Name: Salsa magro and spaghetti
Ingredients: 400 grams Dried spaghetti or tagliatelle; 1000 grams passata; 80 grams chestnut or button mushrooms; 140 milliliters Extra virgin (or fruity) olive oil; 2 tablespoons Mild olive oil; 60 grams pine nuts; 6 anchovy fillets; 2 shallots; 1.5 tablespoons Red wine vinegar; 1 teaspoon Cornstarch / cornflour; Pinch salt; Pinch pepper; Pinch sugar; 1 piece of parmesan rind; large pinches fresh basil; large pinches fresh thyme; 120 milliliters water (just boiled so still hot)