To a 10-inch nonstick skillet set over medium heat, add 3 tablespoons of the oil and the garlic and cook, stirring occasionally, until fragrant and golden, about 3 minutes. Add the anchovies and cook until they dissolve, about 2 minutes. Turn the heat to medium-high, add the tomato, and cook until reduced slightly, about 4 minutes. Add the olives, raisins, capers, and pine nuts and cook for 2 minutes more. Turn off the heat and discard the garlic.

Bring a large pot of generously salted water to a boil. Add the pasta and cook until just beyond al dente, about 4 minutes (use the recommended cooking time on the package).

Drain the pasta and return it to the pot. Add the tomato mixture and parsley and toss well to combine. (Do not clean the skillet.)

To the empty skillet, add 3 more tablespoons of the oil and turn the heat to high. When it’s shimmering and hot, add the pasta. Use a spoon to flatten the top. Cook, undisturbed, for 2 minutes, then turn the heat to medium and continue to cook until the pasta has set and the bottom is deep golden brown, about 9 minutes more.

Place a plate over the frittata and flip the pan upside down. Slide it back into the pan, uncooked-side down, and pour the remaining tablespoon of oil around kthe edge of the frittata. Brown on the other side, about 12 minutes more.

To serve, slide the frittata onto a plate and garnish with parsley. Allow to cool slightly before cutting into wedges.