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.
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.